Cilbir - Turkish Poached Eggs
User Reviews
5
Cilbir - Turkish Poached Eggs
Description
Cilbir - Turkish Poached Eggs is built around a smooth yogurt base flavored with crushed garlic, salt, and optionally fresh mint or dill. The yogurt should be at room temperature to ensure it doesn’t seize when topped. Eggs are carefully poached in simmering water with vinegar, which aids in setting the whites and forming neat, round shapes. The two eggs are gently swirled into the water and cooked to maintain a tender center. While the eggs cook, a chili butter is prepared by melting butter and infusing it with chili flakes, lending a fragrant and mildly spicy finish.
The finished dish layers the yogurt and poached eggs, then drizzles the warm chili butter on top. The creamy, tangy yogurt contrasts with the rich yolk and spicy butter, creating a balanced texture and flavor profile. Fresh herbs provide a refreshing note and visual appeal. Cilbir is best enjoyed immediately for optimal warmth and texture, commonly served with crusty bread to sop up the sauce.
Using fresh eggs straight from the refrigerator helps achieve perfect poaching, and letting the yogurt come to room temperature prevents the butter from solidifying on contact. This recipe emphasizes gentle cooking and layering for a harmonious, comforting meal.
Ingredients
- 300 g Greek yoghurt or natural yoghurt
- 1 clove garlic
- 2 egg
- 15 g butter or olive oil
- ½ teaspoon chili flakes pul biber
- ¼ teaspoon salt sea salt
- ½ tablespoon cider vinegar or white wine vinegar
- 1 l water
- mint chopped, fresh, or dill, to garnish
Instructions
Preparing the Yoghurt Base
- Bring the yogurt to room temperature and add the garlic, sea salt, and chopped mint or dill (optional).
- Transfer the yogurt sauce to a serving bowl and set it aside.
Poaching the Eggs
- Fill a saucepan with water, add the vinegar and bring it to a boil.
- Crack the eggs into two separate small dishes to ensure their freshness. Let the water gently boil before adding the eggs.
- Once the water is boiling, use a wooden spoon to stir the water to create a vortex. This helps to keep the eggs in a nice round shape while poaching.
- Leave the first egg in the middle of the vortex and then add the second egg straight afterward.
- Swirl your boiling water again gently without touching the eggs and let them poach for 2 to 3 minutes, depending on how soft you want your yolk to be.
Prepare the Chilli Butter and Build the Cilbir
- You can prepare the chili butter while the eggs are poaching. Melt the butter in a small pan, and add the chili when the butter starts to bubble. Stir and the sauce will be ready to serve.
- When the eggs are done to your liking, remove them using a slotted spoon and place them on the yogurt.
- Drizzle on a generous amount of chili-infused butter and serve with your favorite crusty bread on the side.
Notes
- Allow yogurt to reach room temperature prior to mixing with garlic and salt to maintain smooth texture.
- Use fresh eggs cold from the fridge for the best poaching results and shape retention.
- Serve Cilbir immediately to enjoy it warm; pairing with crusty bread complements the sauce.
- Do not refrigerate the yogurt mixture while cooking as it will cause the chili butter to solidify on the surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 8g | 3% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 184mg | 61% |
| Sodium | 464mg | 19% |
| Potassium | 322mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 547IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 235mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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