Perfect Turkish Poached Eggs – Çılbır
Cilbir (Turkish Eggs) is a perfect breakfast recipe with poached eggs, garlicky yogurt drizzled with the most delicious Aleppo pepper infused butter sauce. Cilbir or Turkish Style Poached Eggs is super easy to make.
Prepare the garlicky yogurt in advance. Scoop out room temperature Greek yogurt into a mixing bowl and mince a garlic pod on top, season with sea salt and mix well. Set it aside. Next, crush some cumin seeds and chop some dill in advance to be used for garnish later.
To prepare the world’s best chili infused butter sauce to go on top of the Cilbir-Turkish Poached Eggs, use a dollop of salted butter and throw it into a pan. Heat on low and let the butter melt slowly. Once the butter starts sizzling, pour in the extra virgin olive oil, followed by the Aleppo Pepper. You can use paprika instead but Aleppo Pepper is preferable. Slow cook the butter for around 5 minutes to infuse the chilli flavor into the oil and butter. Turn the flame down and allow the butter to cook in residual heat for 5 more minutes.
To make poached eggs, use cold eggs. Drain the egg white (albumen) slightly and keep it ready in a small cup, bowl or ramekin. Using a deep pot or saucepan, boil water and season the water with vinegar. Turn the flame to medium to ensure water isn’t bubbling vigorously. Gently but swiftly pour in the egg and let the eggs poach for 90 secs. Using a slotted spoon pick up the eggs and place on a paper towel lined plate.
To assemble Cilbir-Turkish Poached Eggs use a plate and make a well using the garlicky yogurt. Place the poached egg(s) right at the center of the plate. Season only the eggs with salt, as the yoghurt already has salt. Garnish with crushed cumin seeds and chopped dill. Drizzle over the heavenly Aleppo pepper infused butter sauce and finally garnish with some sumac.
Ingredients:
– 2-3 Eggs
– 4 1/2 tbsp Greek Yogurt
– 1 Pod Garlic
– 2 TBSP Salted Butter (unmelted)
– 1 tsp Olive Oil
– 1 ½ tsp Aleppo Pepper
– ½ tsp Sumac Dill (garnish)
– ½ tsp Cumin Seeds
– Sea Salt (to taste)
– Water to poach eggs
– 1 tbsp Vinegar
