Take as fresh eggs as possible
In the case of fresh eggs, the thick egg white lies close to the yolk and is less fragile in the water. Very watery egg white can run off through a fine sieve beforehand.
Turkish Recipe
Çılbır
Room-warm yoghurt prevents a cold plate. Fresh eggs are poached and drained well, while the pepper butter foams only 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 make a complete dish. Poached eggs lie on creamy garlic yoghurt and are covered with hot butter and Pul biber. Yoghurt should not come directly from the fridge, because otherwise it cools the eggs quickly. Very fresh eggs keep a compact shape in water; a dash of vinegar helps the egg white to set. The yolk may remain soft for adults, but for sensitive people it is cooked completely.
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 with fresh flatbread.
Ingredients
4 servings
Method
-
1
Tempering yoghurt
Remove yoghurt from the fridge 30 minutes before eating. Stir well with garlic and half a teaspoon of salt and spread on four deep plates.
-
2
Beat eggs one at a time
Put each egg in a small cup first. This way, shell remains remain outside and the eggs can be slid into the water in a controlled manner.
-
3
Prepare poached water
Fill a wide pot 7 to 8 cm high with water, add vinegar and bring it just below boiling point.
-
4
Poach eggs in two portions
Gently move the water in one direction. Slide four eggs in one after the other and cook for 3 to 4 minutes until the egg whites are firm and the yolks are still soft.
-
5
Drain eggs carefully
Lift out the eggs with a ladle and drain briefly on a clean tea towel. Poach the second portion as well.
-
6
Foaming pepper butter
Melt the butter over a medium heat. Stir in the pul biber and Aleppo pepper, froth for 20 seconds and remove from the heat immediately.
-
7
Serve immediately.
Place two eggs on each yoghurt, season with the remaining salt and add paprika butter. Serve with herbs and warm flatbread.
Kitchen know-how
Tips for Çılbır
Do not boil water bubbling
Boiling water breaks the protein, leaving a slightly trembling surface to cook more compact, more evenly poached eggs.
Variations
How to adapt this recipe
Poach eggs for 5 to 6 minutes until the yolk is firm. This variant is suitable for pregnant women, small children and other sensitive persons.
Replace butter with 80 ml olive oil and heat spices only briefly in it. The result is fruitier and less milky.
Nutrition per serving
470kcal
30.0 gCarbohydrates
26.0 gProtein
28.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Çılbır
The egg was not very fresh or the water was too strong. Fresh eggs and gentle heat make a more compact shape.
It is not mandatory, but helps the protein to accumulate faster. In the case of very fresh eggs, the amount can be reduced.
It is brought to room temperature only. Direct heating can separate it and take the desired cool contrast away from the dish.
No. Pregnant women, small children, the elderly or immunocompromised persons should eat eggs with a completely solid yolk.
Garlic yoghurt and spice butter can be prepared. Poach eggs just before eating, because they have their best texture when fresh.
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