Turkish Eggs (Çılbır)
Ingredients
- 600 gPlain Greek yogurt (at room temperature)
- 8 pcEgg (very fresh)
- 2 pcGarlic (finely minced)
- 80 gUnsalted butter
- 2 tspHot pepper en poudre
- 4 tbspVinegar (for poaching water)
- 1 pcDill (chopped)
- 4 pcPita bread (toasted)
- 2 tspAleppo Pepper (Pul Biber)
Method
A striking contrast between cool, creamy garlic yogurt and warm poached eggs with runny yolks. The chili-infused nut-brown butter coats the plate in a deep amber red.
- 1
Finely mince the garlic. Mix vigorously with the Greek yogurt until the texture is smooth and coats the spoon. Salt lightly. Let it rest at room temperature to take the chill off.
- 2
Melt the butter in a small saucepan. When it stops sizzling and smells nutty, add the chili powder and the pul-biber. Remove from heat immediately: the fat should color without the pepper burning and becoming bitter.
- 3
Bring water to a simmer with the vinegar. Create a whirlpool and slide the eggs in one by one. The white should wrap around the yolk. Cook for 3 minutes: the white should be set but the yolk should remain soft under finger pressure.
- 4
Spread a thick layer of yogurt at the bottom of the plates. Place the well-drained poached eggs on top. Drizzle generously with the hot chili butter. Sprinkle with freshly chopped dill. Serve with pita bread.
Frequently asked questions
How do you get this dish right?
- Never salt the poaching water, it breaks down the egg white.
- Use extra-fresh eggs: the white will be denser and spread less.
- The hot-cold contrast is key: do not serve the yogurt straight from the fridge.
How long does this dish keep?
This dish does not keep and must be enjoyed immediately after poaching the eggs.
