Çilbir (Turkish poached eggs with yogurt)

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“Fuller fat yogurt, like Greek or Turkish yogurt, is the kind to use for this recipe, and it has a much firmer consistency. Make sure to bring to room temperature before serving to loosen it, or buy natural yogurt if you prefer something runnier. When it comes to poaching eggs, there’s a useful tip I learned from Nigella Lawson: Instead of poaching the eggs in vinegar water, place your egg in a small fine-mesh sieve and let the excess water drain off. Then, place in a teacup or a small bowl, add a teaspoon of lemon juice to the egg white. You won’t be able to see, but it should contract a little. Next, proceed as described in the recipe. The egg white should stay intact and no threads form, giving it a much firmer and denser consistency in contrast to the runny egg yolk and the creamy yogurt. This step is optional, but it makes for a much better dish.”