Turkish Eggs or Çilbir
Turkish Eggs or Çilbir
Ingredients
- 2 tablespoons vinegar
- 4 free range eggs
- 35 grams butter
- 1 1/2 teaspoons Turkish pepper flakes
- 350 grams thick yogurt, at room temperature
- 1 clove garlic, crushed
- 1 handful dill, finely chopped, plus extra for garnish
- as needed salt
- 2-4 tablespoons water, optional, for loosening yogurt
Instructions
- 1
Bring a pan of water to a boil. Reduce the heat to a simmer and add the vinegar. Swirl the water around with a metal spoon and carefully crack in one of the eggs. Poach for a few minutes until the whites are set and the yolk is still runny. Remove the poached egg with a slotted spoon and set it aside on kitchen paper to drain. Repeat this process with the remaining eggs.
⏱️ 10 min
- 2
Meanwhile, heat a separate pan over a medium heat and add the butter. Once the butter has melted, add the Turkish pepper flakes. Mix well and let it bubble for about 10 seconds, or until the flakes have bled into the butter, turning it a bright orange color. Remove the pan from the heat and set it aside.
⏱️ 3 min
- 3
In a bowl, combine the yogurt, crushed garlic, and finely chopped dill. Season with salt to taste and mix well. If the yogurt is too thick, add 2-4 tablespoons of water to loosen it to a creamier consistency.
⏱️ 2 min
- 4
To serve, divide the yogurt mixture between two serving dishes, reserving a few spoons of yogurt. Top each serving with the poached eggs, then spoon over the remaining reserved yogurt. Drizzle a generous portion of the melted butter and pepper flake mixture over the eggs and yogurt. Garnish with the extra dill and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Turkish Eggs or Çilbir
- 2 tablespoons vinegar
- 4 free range eggs
- 35 grams butter
- 1 1/2 teaspoons Turkish pepper flakes
- 350 grams thick yogurt, at room temperature
- 1 clove garlic, crushed
- 1 handful dill, finely chopped, plus extra for garnish
- as needed salt
- 2-4 tablespoons water, optional, for loosening yogurt
Instructions
- 1
Bring a pan of water to a boil. Reduce the heat to a simmer and add the vinegar. Swirl the water around with a metal spoon and carefully crack in one of the eggs. Poach for a few minutes until the whites are set and the yolk is still runny. Remove the poached egg with a slotted spoon and set it aside on kitchen paper to drain. Repeat this process with the remaining eggs.
⏱️ 10 min - 2
Meanwhile, heat a separate pan over a medium heat and add the butter. Once the butter has melted, add the Turkish pepper flakes. Mix well and let it bubble for about 10 seconds, or until the flakes have bled into the butter, turning it a bright orange color. Remove the pan from the heat and set it aside.
⏱️ 3 min - 3
In a bowl, combine the yogurt, crushed garlic, and finely chopped dill. Season with salt to taste and mix well. If the yogurt is too thick, add 2-4 tablespoons of water to loosen it to a creamier consistency.
⏱️ 2 min - 4
To serve, divide the yogurt mixture between two serving dishes, reserving a few spoons of yogurt. Top each serving with the poached eggs, then spoon over the remaining reserved yogurt. Drizzle a generous portion of the melted butter and pepper flake mixture over the eggs and yogurt. Garnish with the extra dill and serve immediately.
⏱️ 5 min