Ingredients

The following ingredients have 4 Servings
  • 4 eggs
  • ¼ cup plain yogurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • pinch salt, pepper
  • green onion, diced

Instruction

  • Bring about 3" water to boil in a saucepan. Reduce heat to a simmer. Do NOT swirl the water before adding the egg.
  • Set a mesh sieve in sink or over a bowl, and crack 1 egg into sieve. Allow egg to drain for a few seconds, and then carefully pour egg into the water. Repeat for each egg. Cooking Tip: Keep in mind that you are not separating the egg yolk from the egg white while straining.  When straining, simply watch for a portion of the egg white to slip through the sieve.  Once it stops straining, you can move on to the next step.Mesh Sieve Tip: If you're using s super-fine mesh sieve or a nylon sieve, the egg will take about 2-3 minutes to drain.  A standard mesh sieve will only take a few seconds.
  • Simmer eggs 3-5 minutes, depending on desired doneness. Remove eggs from water with a slotted spoon. Set eggs on a paper towel to get rid of excess water.
  • To prepare sauce, add all remaining ingredients into a small bowl and mix together.
  • Serve eggs hot with the sauce.