Both the white and yolk of eggs play an invaluable role in cooking. not only in egg dishes per se, but in puddings. cakes, pastries, souffles, sauces and soups.
With a little bit more preparation than required for simple boiled or fried eggs delicious supper dishes can be prepared from eggs. We have chosen three quick, light Turkish egg dishes perfect for an all-in- one summer meal. Note that in all three dishes a sour ingredient - tomatoes oryogurt - offsets the richness of the eggs, which is why these are hot weather favourites in Turkey.
CILBIR: Another easy and memorable dish, for which you need a tablespoonful of vinegar, 1 teaspoon salt, 6 eggs, 3 cloves of garlic, 1.5 cups yogurt, 2 tablespoons butter, and 1 teaspoon paprika. First crush the garlic with a little salt and beat into the yogurt. Then poach the eggs in a deep saucepan containing an inch or so of water mixed with the vinegar and salt. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. As soon as the whites have set over the yolks (a few minutes), remove the eggs carefully with a strainer spoon and place on a serving dish . Pour the garlic yogurt over the top. Then melt the butter in a small pan, and stir in the paprika. Pour this over the yogurt. Your cilbir is ready.
TOMATO OMELET: Take three tomatoes, 2 tablespoons of olive oil, I tablespoon butter, 4 eggs 1/2 teaspoon of salt and black pepper. First peel the tomatoes and dice. Heat the olive oil in a small pan, add the tomatoes and simmer for 10 minutes. When the tomatoes have softened well season with salt and pepper. Meanwhile break 4 eggs into a bowl and beat well with a fork. Melt the butter in a medium sized saucepan, and before it gets brown empty the egg mixture into the pan and reduce the heat. Stir your omelet with a wooden spoon to ensure that all the mixture cooks, and shake the pan to prevent it sticking. Then pour the tomato puree over your golden yellow omelet and cook together for a few more minutes. Either fold the omelet in half or roll it up to serve.
Turkish Arlines Skylife, July 1993 pp.48-50
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