Turkish Poached Eggs with Yogurt and Spiced Butter (Çılbır)
Ingredients
- —2 eggs
- —200 g thick yogurt (preferably full-fat and creamy)
- —1 small clove of garlic, finely grated
- —1 tablespoon lemon juice
- —1 pinch of salt
- —1 tablespoon butter or ghee
- —1 teaspoon chili flakes or pul biber
- —A splash of vinegar (for poaching)
- —Fresh herbs like dill or parsley
Instructions
Mix the yogurt with garlic, lemon juice, and a pinch of salt, and let it come to room temperature to allow the flavors to mellow.
Bring a pot of water with a splash of vinegar to just below boiling. Crack the eggs one at a time into a cup and gently slide them into the water.
Poach the eggs for 3 to 4 minutes until the whites are set and the yolks remain soft.
Meanwhile, melt the butter or ghee in a small pan over low heat, add the chili flakes, and let them sizzle briefly until the butter turns red and aromatic.
Spread the yogurt onto a plate, place the poached eggs on top, and drizzle the warm spiced butter over them.
Garnish with fresh herbs and serve immediately.
Serving Tip
Serve immediately to enjoy the contrast between the cold yogurt and warm butter at its best. Delicious with a piece of warm bread or a light salad.
Storage Tip
Best enjoyed fresh. The yogurt mixture can be prepared in advance, but the poached eggs and butter should always be made fresh.