Çılbır (Turkish Poached Eggs with Yoghurt)
Çılbır is a Turkish breakfast dish consisting of poached eggs on a bed of seasoned yoghurt with a generous drizzle of spiced oil and butter.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 450 g Greek yoghurt (low fat or 0% fat works too)
- 1 small clove garlic
- 1 large pinch salt
- freshly ground black pepper
- 4 large eggs (2 per person, you can also just do 1 each)
- pan of simmering water (at least 5cm/2 inches high)
- 1/4 tsp clear vinegar (or apple cyder or white wine vinegar)
- 4 tbsp EV olive oil
- 2 tbsp salted butter
- 1/2-1 tbsp pul biber (or chilli powder of your choice (see article above))
- 1 sprig fresh dill OR
- 1/4 tsp dried mint
- 1/8 tsp sumac (optional)
- freshly ground black pepper
Instructions
- 1
Bring the yoghurt out of the fridge at least 45 minutes before you start, but ideally 1 hour. This is to allow the yoghurt to come to room temperature.In warm weather, 30 - 45 minutes will do.
- 2
Crush, mince, pound or finely chop the garlic.
- 3
Tip out the yoghurt into a bowl and whisk in the salt, pepper and crushed garlic with a fork, or honestly, a spoon will work too. Taste it and add a little more salt if you want.Set this aside.
- 4
Read the article above on how to poach eggs, and how long.Bring a small - medium saucepan of water to a simmer with the vinegar, on medium or medium-low heat. The water has to be at least 5cm/2 inches deep.
- 5
While waiting for the water to simmer, crack each egg into a small bowl, ramekin or tea cup.If your eggs are "old", please read the article above on how to poach eggs. Mine weren't the freshest, so I strained them with a strainer (see video).
- 6
When the water is simmering, reduce the heat to its lowest setting.
- 7
Lightly swirl the water to create a whirlpool. Then gently drop an egg in the middle of the whirlpool, and leave to poach for 2-4 minutes.2 minutes will give you super runny eggs and a soft white, read article on how long to poach.If your eggs are super fresh, you can skip the whirlpool and poach 2 eggs at a time if you're comfortable.
- 8
When the egg is done poaching, gently lift out with a slotted spoon and drain on a plate lined with kitchen paper.After a minute, transfer the poached egg onto a warm plate. It may stick to the kitchen paper if left too long.Repeat with the other eggs.
- 9
Do this when your last egg is poaching, or when all the eggs are done poaching, if you don't like multitasking.Heat the olive oil and butter on low heat in a small frying pan. Stir to help the butter melt.
- 10
As soon as the butter is half melted, take it off the heat and stir to fully melt and mix.
- 11
Stir in the pul biber and set aside. Start with ½ a tablespoon. Add more if you fancy. I use the whole amount.
- 12
Divide the yoghurt into 2 shallow serving bowls. Using the back of a spoon, create shallow grooves in the yoghurt by going around in circles. This will allow the spiced oil to settle.
- 13
Carefully, pick up the poached eggs one at a time, and lay them down, 2 to a bowl.
- 14
Drizzle the spiced oil all over, as much or as little as you want.If your oil's gone too cool and you see a little butter solids, just reheat for a few seconds.
- 15
Finish off with herb of your choice, some freshly ground black pepper, and if you like a tiny pinch of sumac all over.Serve immediately with some bread.