Comments on: If it’s Friday, it must be eggs-and-beer night

By: ACR

ACR — Sat, 16 Jan 2016 18:55:39 +0000

I know this post is 10 years old. I LOVE this recipe. I have given it to SO MANY people. I specifically keep a sage plant in my garden in part because I love this stuff. Still haven’t mastered the egg poaching, though!

By: claire

claire — Wed, 27 Jan 2010 07:38:47 +0000

hello!
my cousin turned me on to your blog over the summer and i've been hooked ever since. i've literally made these eggs three separate times in the past week. SO delicious!

By: Molly

Molly — Fri, 22 Jun 2007 21:46:00 +0000

I’m so glad to hear it, Lisa! Hip, hip!

By: Lisa Braithwaite

Lisa Braithwaite — Fri, 22 Jun 2007 16:28:00 +0000

Made this last night and it was SUBLIME! Absolutely delicious. This would have gone really well with the slightly sparkling pinot grigio we discovered last week. Instead, we had red wine. Still good.I used the smoked paprika instead of plain, and added a little pile of beluga lentils between the yogurt and the eggs for more substance. The beauty of this recipe is that it's simple and quick, yet has deep, complex flavors. It's hard to find recipes like that, and when I do, they're like GOLD. I'll be making this again and again.

By: Molly

Molly — Thu, 18 May 2006 19:43:00 +0000

Thank you, hera. And don’t worry: it’s never too late! Cilbir. I’ll remember that…

By: hera

hera — Thu, 18 May 2006 07:46:00 +0000

probably too late to comment but i couldnt keep my tongue away, hope you’ll read this. this is called “cilbir” as Dharma wrote before. pronounce as “chilbir”. great site btw, thanks

By: Molly

Molly — Tue, 18 Oct 2005 01:34:00 +0000

Amanda, I’m so glad to hear it! And thanks for the Greek yogurt tip. Hope you didn’t float away in all that rain…Keiko, thank you! And as for membership in the eggs-and-beer night gang, more is always merrier.

By: keiko

keiko — Mon, 17 Oct 2005 06:18:00 +0000

Molly, this looks so good, I can’t resist! Gorgeous photos as always. Let me join the eggs and beer club too 🙂

By: amanda

amanda — Thu, 13 Oct 2005 22:33:00 +0000

OMG! This recipe was so, so good. Exactly what this New Yorker needed on a chilly rainy weeknight. This is my new favorite recipe. I highly recommend using greek yogurt; it hit the spot. Mmmmmm.

By: Molly

Molly — Thu, 13 Oct 2005 20:14:00 +0000

Gina Louise, I'm so glad to hear that you've been won over to the ways of Mamie Nova! I had a feeling. Do me a favor, would you, and think of me when you pop open a rhubarbe rose?Brandon, it's lovely to meet you. I've seen your site on food porn watch, I believe, and I'm looking forward to heading back over there for a more thorough perusal! Pomegranate, you're hunch was correct. That is not the []! Mine doesn't have his own blog; he's too busy reading mine. Heh heh. At any rate, ma cherie, thank you for the lovely words you've bestowed upon me. I am <>thrilled<> to hear that you tried the Turkish eggs--and better yet, that they were a smashing success! And as for the Rancho La Puerta granola, I know, isn't it delicious? I had some just this morning, myself...Rachael, thank you! And if you're not a poached-egg fan, might you consider giving it a go with fried eggs, or sunny-side up? As long as the yolk is runny, I'm not picky.Lisa, thank you! I was initially seized with dread when you mentioned the Turk in the kitchen--<>oh no! my recipe must be a fake!<>--but I've now caught my breath, knowing that the dish at least passed inspection. Phew! You're dreamy, as always.Thank you, dear Shauna. Turkish eggs might might a good Sunday lunch one day, don't you think? And as for Eero, yes, I think he'd quickly have you entranced. I bet he'd even say "Democrat Shauna" in your honor.And dharma, thank you for letting me know! Now I only wish I could properly pronounce it. Sniffle, sniffle.