Take fresh eggs as possible
For fresh eggs, the thick egg white is close to the egg yolk and less fibrous in the water. Very watery egg white can first pass through a fine sieve.
Turkish Recipe
Çılbır
Roomwarm yoghurt prevents a cold plate. Fresh eggs are barely poached and well drained, while the paprika butter only foams briefly.
Total time
30 min
Calories
470 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Turkish poached eggs with garlic yoghurt
Çılbır shows how few ingredients can result in a complete dish. Poached eggs lie on creamy garlic yoghurt and are covered with hot butter and pul biber. The yoghurt should not come directly out of the refrigerator, otherwise it cools the eggs quickly. Very fresh eggs keep a compact shape in the water; a shot of vinegar supports the stocking of the egg white. The egg yoghurt may remain soft for adults, for sensitive persons it is completely cooked.
Breakfast
Vegetarian Dinners
Lunch
Dinner
Recipe
Çılbır
Çılbır are Turkish poached eggs on garlic yoghurt, covered with warm butter, Pul biber and Aleppo pepper – ideal for fresh flat bread.
Ingredients
4 servings
Method
-
1
Temperature the yoghurt
Remove yoghurt from the refrigerator 30 minutes before eating. Stir with garlic and half a teaspoon of salt and spread on four deep plates.
-
2
Pick up eggs individually
First place each egg in a small cup. So the shell remains remain outside and the eggs slide into the water in a controlled manner.
-
3
Prepare Pochier Water
Fill a wide pot 7 to 8 cm high with water, add vinegar and bring it just below the boiling point. The water can only shake slightly.
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4
Poach eggs in two portions
Gently move the water in one direction. Let four eggs slide in one after the other and cook for 3 to 4 minutes until the egg white is firm and the egg yolk is still soft.
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5
Carefully drain the eggs
Remove eggs with a slotted spoon and drain briefly on a clean kitchen towel. Poach the second portion as well.
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6
Foam the pepper butter
Melt butter over medium heat. Stir in Pul biber and Aleppo pepper, leave to foam for 20 seconds and remove immediately from the stove.
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7
Serve Çılbır immediately
Place two eggs on the yoghurt, season with the remaining salt and add pepper butter. Serve with herbs and hot flatbread.
Kitchen know-how
Tips for Çılbır
Do not boil water bubbles
Strongly boiling water rips the protein. A slightly trembling surface cooks more compact, evenly poached eggs.
Variations
How to adapt this recipe
Poach eggs for 5 to 6 minutes until the egg yolk is firm. This variant is suitable for pregnant women, small children and other sensitive people.
Replace butter with 80 ml of olive oil and heat spices only briefly. The result tastes more fruity and is less milky.
Nutrition per serving
470kcal
30.0 gCarbohydrates
26.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Çılbır
The egg was no longer very fresh or the water boiled too strong. Fresh eggs and gentle heat result in a more compact shape.
It is not mandatory, but helps to stock the protein faster. With very fresh eggs, the amount can be reduced.
It is only brought to room temperature. Direct heating can separate it and takes the desired cool contrast from the dish.
No. Pregnant women, small children, elderly or immunocompromised people should eat eggs with fully solid egg yolks.
Garlic yoghurt and spice butter can be prepared. Poach eggs just before eating because they have fresh their best texture.
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