Çılbır Recipe (Turkish Poached Eggs With Yoghurt)
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5
2 reviews
Excellent
Çılbır Recipe (Turkish Poached Eggs With Yoghurt)
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Çılbır is a Turkish poached eggs recipe that is perfect for breakfast or a light lunch.
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Ingredients
- 400 grams natural yoghurt
- 4 large egg free range
- 1 clove garlic (peeled & grated)
- 1 tablespoon butter
- 2-3 teaspoons chili flakes
- 2 teaspoons dried mint (or fresh chopped dill)
- 1 teaspoon paprika sweet
- 1 plash vinegar (for poaching pan)
- 1 pinch salt (to season)
Instructions
- Bring a saucepan of water with a splash of vinegar to the boil.
- Meanwhile, mix your yoghurt with the garlic, mint, paprika and salt and divide between two plates.
- Swirl a spoon in the centre of the yoghurt to spread it out and leave a well in the centre.
- Crack your eggs one at a time onto a small plate, taking care not to break the yolk.
- Stir your boiling water with a whisk so that it starts to swirl.
- Whilst the water is swirling, carefully pour one egg into the centre of the swirl and poach for 2-3 minutes.
- Remove the egg with a slotted spoon and place into the iced water. repeat the process for the remaining three eggs.
- Leave the boiling water on the heat.
- If you are having your çılbır with toasted bread, start to toast it now.
- Meanwhile, gently heat your butter and chilli flakes over a low heat and stir until the chilli has infused and the butter is starting to bubble. Remove from the heat.
- Now place all four poached eggs back into the simmering water for 30 seconds to reheat. The eggs can all go into the water together.
- Remove each one carefully with a slotted spoon and drain before placing two eggs into the centre of each yoghurt well on your plates.
- Drizzle the melted chill butter over the poached eggs and yoghurt and serve immediately with your hot, toasted bread.
Notes
- As with other recipes, the calories for our çılbır recipe are meant as a rough guide. We have not taken bread into consideration.
- Although it is traditional to use butter in this recipe, some people opt to use olive oil, instead.
- Poach your eggs for 2-3 minutes, depending on how soft you would like the yolk to be.
- We used large eggs for our çılbır and poached them for just over 2 minutes before adding them to the iced water.
Nutrition Information
Show Details
Serving
1
Calories
450kcal
(23%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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