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Çilbir (Turkish poached eggs with yogurt)

Based on 19 ratings

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.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
eggs
200 g Turkish yogurt
5 g parsley
1 clove garlic
30 g unsalted butter
15 ml olive oil
5 g chili flakes
30 ml vinegar
salt
pepper
flaky sea salt (for garnish)
sourdough bread (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • bowl
  • frying pan (small)
  • spatula
  • pot (large)
  • paper towels

Nutrition per serving

Cal
298
Protein
9 g
Fat
26 g
Carb
6 g
  • Step 1/4

    Finely chop parsley. Add yogurt to a bowl. Peel and grate garlic into the yogurt. Add parsley and salt to the yogurt, mix well, and set aside.
    • 5 g parsley
    • 200 g Turkish yogurt
    • 1 clove garlic
    • salt
    • cutting board
    • knife
    • bowl

    Finely chop parsley. Add yogurt to a bowl. Peel and grate garlic into the yogurt. Add parsley and salt to the yogurt, mix well, and set aside.

  • Step 2/4

    In a small pan, brown butter over medium heat. Turn off the heat, add olive oil and chili flakes, stir, and set aside.
    • 30 g unsalted butter
    • 15 ml olive oil
    • 5 g chili flakes
    • frying pan (small)
    • spatula

    In a small pan, brown butter over medium heat. Turn off the heat, add olive oil and chili flakes, stir, and set aside.

  • Step 3/4

    Fill a wide pot approx. 4-5cm/5” high with water t, add vinegar (if you don’t want to follow the chef’s note) and bring to a boil. As soon as fine air bubbles begin to rise from the bottom of the pot, add your eggs in one by one, cook for approx. 2 ½ - 3 min., so that the egg yolk is still runny. Remove, and drain on kitchen paper.
    • 30 ml vinegar
    • eggs
    • pot (large)
    • paper towels

    Fill a wide pot approx. 4-5cm/5” high with water t, add vinegar (if you don’t want to follow the chef’s note) and bring to a boil. As soon as fine air bubbles begin to rise from the bottom of the pot, add your eggs in one by one, cook for approx. 2 ½ - 3 min., so that the egg yolk is still runny. Remove, and drain on kitchen paper.

  • Step 4/4

    Divide yogurt evenly between two deep dishes. Place poached egg in the center of the plate and pour chili butter on top. Garnish with parsley and sea salt flakes and serve with sourdough bread. Enjoy!
    • flaky sea salt (for garnish)
    • sourdough bread (for serving)

    Divide yogurt evenly between two deep dishes. Place poached egg in the center of the plate and pour chili butter on top. Garnish with parsley and sea salt flakes and serve with sourdough bread. Enjoy!