Cilbir (Turkish Eggs)
Cilbir or Turkish eggs are soft poached eggs on a bed of savoury, garlicky yoghurt drizzled with pepper-infused butter. Ready in 15 minutes for a flavourful and filling breakfast or any time of day. A simple-to-make egg dish; served with warm fresh bread or crusty bread for a filling meal.
Equipment
- Medium pot for poaching
- Small pan for butter
- slotted spoon
- Small bowls or ramekins (for cracking eggs)
- Shallow serving plate or bowl
Ingredients
- 3/4 c thick plain yogurt or Greek yogurt, at room temperature 180g
- 1-2 cloves garlic minced, 1/2-1 tsp
- Pinch of salt
- 2 tbsp butter (or olive oil)
- 1 tsp Aleppo pepper or 1/2 tsp chili flakes + 1/2 tsp smoked paprika
- 2 fresh eggs
- 1 tbsp white vinegar or apple cider vinegar
- Pinch of salt
- 1-2 fresh or dried mint (or dill)
- Flaky sea salt
- Fresh crusty bread or warm pita for serving
Instructions
- Prepare yogurt base: Mix yogurt with minced garlic and a pinch of salt. Taste and adjust seasoning. Spread on a shallow serving plate. Set aside at room temperature.
- Heat poaching water: Fill a medium pot with 3-4 inches of water and bring to a gentle simmer over medium heat (small bubbles, not a rolling boil).
- Make spiced butter: In a small pan, melt butter over medium-low heat. Add Aleppo pepper (or chili flakes and paprika). Stir constantly for 20-30 seconds until fragrant and butter turns red-orange. Turn off heat and set aside.
- Prepare eggs: Crack each egg into a separate small bowl or ramekin.
- Poach eggs: Add vinegar to simmering water. Using a spoon, stir water vigorously to create a vortex. Gently slide one egg into the center of the vortex. Cook for 3 minutes (runny yolk) or 4 minutes (firmer yolk). Repeat with second egg if making two.
- Check doneness: Egg white should be completely set and opaque, yolk should feel soft and springy when gently pressed.
- Remove and drain: Use a slotted spoon to lift egg from water. Let excess water drain, then blot gently on a kitchen towel if needed.
- Assemble: Place poached egg(s) on top of yogurt base. Season with flaky salt. Generously drizzle spiced butter over eggs and yogurt.
- Garnish and serve: Sprinkle with fresh or dried mint. Serve immediately with warm bread for dipping.
Video
Notes
- Fresh eggs are essential for successful poaching, they hold their shape better.
- Room temperature yogurt prevents cooling down the hot eggs too quickly.
- Don't skip the vinegar in poaching water, it helps egg whites set quickly.
- Water temperature matters: Keep at a gentle simmer, not a rolling boil, or eggs will break apart.
- Make butter ahead: Spiced butter can be made in advance and gently rewarmed.
- Adjust spice level: Use less chili for mild, more for spicy.
- Storage: Best served fresh. Yogurt base and spiced butter can be prepared ahead and stored separately in the fridge.
- Scaling up: Recipe easily doubles or triples for multiple servings.