Turkish Eggs Recipe - Çilbir
Turkish Eggs Recipe - Çilbir
Ingredients
- 4 free range eggs, fridge cold
- 350 g yogurt, 10% fat recommended
- 1 clove garlic, crushed
- 40 g butter
- 2 teaspoons Turkish pepper flakes
- 1 handful dill, finely chopped
- as needed salt
Instructions
- 1
Boil the 4 fridge-cold free range eggs for 8 minutes in a pan of simmering water.
⏱️ 8 min
- 2
After boiling, transfer the eggs into a bowl of tap water to cool slightly. Tap the fatter ends of the eggs with a spoon to crack the shell before leaving them to cool for a few minutes. This can make them easier to peel.
⏱️ 5 min
- 3
While the eggs are cooling, prepare the yogurt mixture. Place a heatproof bowl above the hot water in the same pan used for boiling the eggs (creating a double boiler setup). Tip some water out of the pan if necessary to ensure the bowl sits above the water without touching it.
⏱️ 2 min
- 4
Add the 350 grams of yogurt, 1 crushed clove of garlic, and a pinch of salt to the bowl. Stir these ingredients together until well combined. Leave the yogurt mixture to warm up gently over the simmering water.
⏱️ 3 min
- 5
Peel the cooled eggs and cut each egg in half.
⏱️ 3 min
- 6
In a separate small pan, melt the 40 grams of butter. Once melted, add 2 teaspoons of Turkish pepper flakes and a pinch of salt to the butter. Stir to combine.
⏱️ 2 min
- 7
To serve, divide the warmed yogurt mixture evenly between 2 serving bowls.
⏱️ 1 min
- 8
Arrange the peeled and halved eggs on top of the yogurt in each bowl.
⏱️ 1 min
- 9
Drizzle the melted butter and Turkish pepper flake mixture over the eggs and yogurt.
⏱️ 1 min
- 10
Garnish with a handful of finely chopped dill. Serve immediately with plenty of bread.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Eggs Recipe - Çilbir
- 4 free range eggs, fridge cold
- 350 g yogurt, 10% fat recommended
- 1 clove garlic, crushed
- 40 g butter
- 2 teaspoons Turkish pepper flakes
- 1 handful dill, finely chopped
- as needed salt
Instructions
- 1
Boil the 4 fridge-cold free range eggs for 8 minutes in a pan of simmering water.
⏱️ 8 min - 2
After boiling, transfer the eggs into a bowl of tap water to cool slightly. Tap the fatter ends of the eggs with a spoon to crack the shell before leaving them to cool for a few minutes. This can make them easier to peel.
⏱️ 5 min - 3
While the eggs are cooling, prepare the yogurt mixture. Place a heatproof bowl above the hot water in the same pan used for boiling the eggs (creating a double boiler setup). Tip some water out of the pan if necessary to ensure the bowl sits above the water without touching it.
⏱️ 2 min - 4
Add the 350 grams of yogurt, 1 crushed clove of garlic, and a pinch of salt to the bowl. Stir these ingredients together until well combined. Leave the yogurt mixture to warm up gently over the simmering water.
⏱️ 3 min - 5
Peel the cooled eggs and cut each egg in half.
⏱️ 3 min - 6
In a separate small pan, melt the 40 grams of butter. Once melted, add 2 teaspoons of Turkish pepper flakes and a pinch of salt to the butter. Stir to combine.
⏱️ 2 min - 7
To serve, divide the warmed yogurt mixture evenly between 2 serving bowls.
⏱️ 1 min - 8
Arrange the peeled and halved eggs on top of the yogurt in each bowl.
⏱️ 1 min - 9
Drizzle the melted butter and Turkish pepper flake mixture over the eggs and yogurt.
⏱️ 1 min - 10
Garnish with a handful of finely chopped dill. Serve immediately with plenty of bread.
⏱️ 1 min