Turkish Eggs (Çılbır)
Cilbir is one of my favorite breakfast egg recipes and probably one of the best Poached eggs recipes ever.
Equipment
- 1 small pan
- 1 microplane grater
Ingredients
- 2 eggs fresh eggs if possible
- 2 tsp Pul Biber (Aleppo Pepper)
- 30 grams unsalted butter
- 150-200 grams thick greek yogurt room temperature
- 1 tbsp white vinegar
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp olive oil optional
- 1 handful fresh dill In addidion I also use some parsley or fresh mint.
Instructions
Preparing the Yogurt
- Add the room temperature yogurt to a medium bowl. If the yogurt is too cold from the fridge, you can mix it with 1 tbsp of boiling water.150-200 grams thick greek yogurt
- With a Microplane or garlic press, add half a clove of garlic to the yogurt. Add a pinch of salt and black pepper and mix well together. Put aside the yogurt for later.1 clove garlic, 1 pinch salt, 1 pinch pepper
Poaching the Eggs
- Bring to boil half a pot of water and add the vinegar, this will help the egg whites to stay together.1 tbsp white vinegar
- If the eggs are fresh, you can put them directly into the simmering water. If they are already a few days old, it can help to crack them first in a small sieve. This will drain the wateriness of the egg whites. If you're poaching an egg at a time or it is your first time doing poached eggs, it can also help to create a vortex first with a spoon. This can also help to keep the egg and egg whites together in the middle of the pan in the first few seconds until they're slightly firm.2 eggs
- Put the eggs carefully into the water and simmer for 2.5-3 minutes. If you're not using the Vortex method, you can poach multiple eggs at the same time by carefully and slowly adding them to the simmering water.
- Take the eggs out with a slotted spoon and put them on some kitchen paper for later.
Preparing the spiced-butter
- In a small pan, melt the butter together with some olive oil at medium heat. The olive oil is optional but I like to add some.30 grams unsalted butter, 2 tbsp olive oil
- when the butter is melted and starts to sizzle, add the Pul Biber (Aleppo Pepper) and mix in for 1 minute. Turn off the heat and put the pan aside.2 tsp Pul Biber (Aleppo Pepper)
Assembling the Turkish Eggs
- To assemble and serve the Cilbir, spread the yogurt on a large plate. Put the eggs on top of the yogurt and drizzle with the spiced butter you just created. In the end, add some chopped fresh dill. You can also add more herbs like parsley or fresh mint.1 handful fresh dill
Video
Nutrition
Serving: 120g | Calories: 250kcal