Proven way to grow 3 Çılbır: Turkish Eggs with Creamy Yogurt
This recipe provides a step-by-step guide to making Çılbır, a traditional Turkish breakfast dish featuring perfectly poached eggs served over a bed of creamy garlic yogurt and drizzled with a flavorful chili-infused butter.
Equipment
- medium bowl
- saucepan (for poaching)
- small bowls (for cracking eggs)
- slotted spoon
- small saucepan (for chili butter)
Ingredients
For the Garlic Yogurt
- 1 cup plain yogurt
- 1 garlic clove, minced
- 0.25 teaspoon salt
For the Poached Eggs
- 2 large eggs
- 1 tablespoon white vinegar
- water for poaching
For the Chili Butter
- 2 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper or paprika
- 0.5 teaspoon dried mint optional
Instructions
Prepare the Garlic Yogurt
- In a medium bowl, combine the plain yogurt, minced garlic, and salt until well mixed. Set aside.
Poach the Eggs
- Fill a saucepan with about 3 inches of water and add the white vinegar; bring to a gentle simmer.
- Carefully crack each egg into a small bowl, then gently slide them one at a time into the simmering water.
- Poach for 3-4 minutes until the whites are set and the yolks are still runny; remove with a slotted spoon and drain excess water.
Make the Chili Butter
- While the eggs are poaching, melt the butter in a small saucepan over medium heat.
- Once melted, stir in the Aleppo pepper and dried mint (if using), and cook for about 30 seconds until fragrant.
Assemble and Serve
- Divide the garlic yogurt among two serving bowls, spreading it evenly.
- Place one or two poached eggs on top of the yogurt in each bowl.
- Drizzle the chili butter generously over the eggs and yogurt, then serve immediately.
Notes
For best results, use fresh eggs for poaching. Adjust the amount of garlic and chili pepper to your taste. This dish is excellent with a side of crusty bread for dipping.