After our disappointing breakfast on the flight home from Istanbul, I made these Turkish eggs. Going by what we were served on the plane, my version is a lot better. Dave was really happy to have these for lunch. I think the next time I cook them I will also make a batch of my bazlama.
According to John Lydgate, “you can please some of the people all of the time, you can please all of the people some of the time, but you can’t please all of the people all of the time.” For years I read one blog every single day. And on each post, I left a comment. Following my father’s maxim of “if you have nothing nice to say, rather say nothing”, my comments were positive. Or they related to something similar that had happened to me. My aim was to engage, not anger. But, this very same person seems to find something to criticise each time they leave a comment on my blog. Last month, one comment really upset me. Why on earth does anyone have to be so negative? It is basically as if I am doing something wrong that needs pointing out all the time.
Today’s inspirational recipe from Lavender and Lime ♥ Turkish Eggs ♥ #LavenderAndLime Click To Tweet
And it reminds me of another blogger who was just the same. The fact they came from opposite sides of the world did not matter. She too was constantly picking at everything in my blog, as if she was personally being affected. I once asked if her tablespoon measure was the universal 15 mls or the Aussie 20 mls only to make a point. And it was the last time I read her blog. So, if my blog does not meet your expectations, I am sorry to disappoint. But after 13 years of hard work, I feel I have carved out my own unique niche. I marry storytelling of my own life, together with recipes. They are created for this blog and made with love. Do you ever get negative comments on your blog? If so, how do you handle them?
Click on the links for conversions and notes.
- 200 g thick yoghurt
- 2.5 mls ground cumin
- 2 cloves roasted garlic, peeled and crushed
- freshly ground black pepper and salt to season
- water for boiling
- 5 mls vinegar
- 4 very fresh eggs
- olive oil for drizzling
- 1 g mint leaves, to garnish
- chilli flakes, to garnish (optional)
- toasted ciabatta to serve
- Place the yoghurt into a bowl and add the cumin and garlic
- Season generously with salt, stir to combine and set aside
- Bring a large pan of water to the boil, add the vinegar and stir to combine
- Crack each egg into a ramekin and carefully pour each egg into the water, aiming for a bubble
- Poach the eggs for 3 and a half minutes (or until done to your liking)
- Remove from the water and drain on kitchen towel
- Spoon the yoghurt onto warmed plates and top with the eggs
- Season with salt and pepper, drizzle over the olive oil and add the mint and chilli flakes (if using)
- Serve straight away with toasted ciabatta
View the previous posts on August 15:
- 2022: Berbere Spiced Chicken
- 2021: Another Life
- 2018: Guardian Peak
- 2016: Phyllo Pastry
- 2013: White Chocolate Pavlova
- 2012: The Collection, James Martin
- 2011: Tomato Chicken Curry