Turkish Eggs | ÇILBIR

I have a special love for poached eggs, so naturally, I want to try all the dishes that include poached eggs. Turkish eggs, or as they are called, Çilbir, is a beautiful dish with poached eggs, a yogurt cream, browned butter and condiments that, if you haven’t tried, you have to. It is very easy to make, perfect as a breakfast or lunch, or whenever you want to serve it.

No more rambling, let’s get into it!

Ingredients:

• 70g Greek yogurt
• 2 eggs
• 10g butter
• 1-2 cloves of garlic
• chili flakes/ za’atar / paprika
• flakey salt
• splash of vinegar (for poaching the eggs)

Method:

1. Yogurt Base.
   • Peel and mince the garlic. I like to make it into a very fine paste.
   • Add the garlic paste to the yogurt and add a bit of salt. Mix, taste, set aside.
2. Poach the eggs.
   • To poach the eggs, put some water in a narrow pot (it really makes it easier), and a splash of vinegar (about a teaspoon) and bring it to a boil.
   • To prep the egg, put a sieve on top of a mug. Crack the egg in the sieve and let it drip. The watery part of the egg whites will drip and you will have a nicer and rounder poached egg.
   • Once the water is boiling, reduce the heat to a minimum, and with a spoon/fork make a swirl in the water. You want to have a mini tornado in your pot.
   • Carefully place the egg in the water, while you still have the water swirling. The vortex in the water will make the egg whites wrap around the yolk, making it round.
   • Let it sit in the water for 3-4 mins, until the egg white is fully cooked.
   • Remove from the pot and set on a plate. (I have seen many times people putting the poached egg on a paper towel, to absorb the water, I don’t like doing that, I feel like there is a higher change of either having it stick to the egg or break the egg while I try to remove the paper towel from it)
3. Brown butter.
   • Add the butter to a pot/pan. Slowly melt it.
   • Once the butter is fully melted, you can stop the heat and just let it sit in the hot pan. This does it for me and I don’t burn the butter. You can add paprika to it, I personally don’t, but I do add chili sometimes.
4. Plating.
   1. Yogurt is the base, eggs on top. Add za’atar, chili, pepper, and then pour the butter on top.
   2. Finish with some flakey salt and some delicious bread.

Let me know if you try my version of the Turkish eggs, and how you like to serve yours.

Nutritional Value
Per serving:	302 kcal
Protein	15.3g
Fats	23g
Carbohydrates	7g