Turkish Poached Eggs (Çılbır)
Çılbır, also known as Turkish eggs, is a traditional breakfast made with perfectly poached eggs, creamy garlic yogurt, and warm chili butter. It's simple to make, packed with flavor, and perfect served with crusty bread.
The recipe
Turkish Poached Eggs (Çılbır)
- Prep
- 10 minutes
- Cook
- 5 minutes
- Total
- 15 minutes
- Serves
- 1
Ingredients
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Method
In a medium bowl, combine the Greek yogurt, minced garlic, and salt. Mix well, then spread the yogurt onto your serving plate or bowl.
Fill a small deep saucepan about ¾ full with water and bring it to a boil. Once the water is boiling, reduce the heat so it reaches a gentle simmer.
Crack each egg into a fine-mesh strainer for a few seconds to remove the thin egg white, then carefully slide the egg into the simmering water. Poach for about 2 minutes, or until the whites are set and the yolks remain runny.
While the eggs are poaching, melt the butter in a small pan over low to medium heat. Stir in the paprika and chili flakes, cooking for 1–2 minutes. Be careful not to let the butter or spices burn.
Using a slotted spoon, carefully remove the poached eggs and place them over the garlic yogurt.
Spoon the chili butter over the eggs, garnish with fresh dill, and serve immediately with toasted bread.
Dilruba’s tips
Strain the eggs before poaching to remove the thin egg whites. This helps the eggs hold their shape and gives them a cleaner appearance.
Keep the water at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart.
Don't overcook the chili butter. Heat it just until the butter is melted and fragrant to avoid burning the spices.
Adjust the garlic, salt, and chili flakes to your personal taste.
Serve immediately while the eggs are warm and the yolks are still runny for the best flavor and texture.
