Çılbır (Turkish Poached Eggs with Yogurt)
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5
8 reviews
Excellent
Çılbır (Turkish Poached Eggs with Yogurt)
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A recipe for Çılbır (Turkish Poached Eggs with Yogurt)! Eggs are gently poached, placed on top a bed of garlicky yogurt, then finished with a drizzle of pepper-infused butter and a sprinkling of fresh mint.
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Ingredients
- 1 1/2 cups yogurt Turkish or Greek
- 2 cloves garlic
- 5 cups water
- 2 tablespoons vinegar
- 4 egg
- 3 tablespoons butter unsalted
- 1 1/2 teaspoons Aleppo pepper also known as Pul Biber
- 1/2 teaspoon paprika
- salt to taste
- mint for serving, or dill, fresh
- bread for serving, crusty or pide
Instructions
- With a mortar and pestle, smash the peeled garlic cloves with a pinch of salt until smooth. Mix the garlic into the yogurt and transfer to individual serving plates.
- Crack each egg into separate, small bowls.
- In a medium pot, combine the water, vinegar, and pinch of salt. Bring to a boil. Once the water is boiling, reduce heat to medium and stir the water in circles to create a vortex. Gently add each egg, one at a time, into the center of the vortex. Cook them in batches if needed. Poach for about 3-4 minutes before removing each egg with a slotted spoon. Place one to two eggs over each plate of garlicky yogurt.
- While the eggs are cooking, melt the butter over medium heat in a small pan. Once it begins to sizzle, stir in the pepper and paprika and remove from heat.
- Drizzle the spiced butter over the eggs and yogurt. Sprinkle with fresh mint and/or dill and a pinch of salt. Serve immediately with slices of crusty bread or Pide.
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Overall Rating
5
8 reviews
Excellent
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