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January 10, 2024
TRADITIONAL CILBIR TURKISH EGGS
Get ready to enjoy Turkish delights on your plate! Our Turkish Cilbir Eggs offer you a delicious blend of hard-boiled eggs in a creamy yogurt, topped with a delicious spicy butter. It is a unique and delicious dish, perfect for breakfast or brunch. Let us bring the flavors of Turkey to your table!
WHAT IS Çılbır?
Are you curious about Çılbır? Pronounced “çil-bir”, it is a Turkish delicacy made with poached eggs on a bed of creamy garlic yogurt, sprinkled liberally with warmed butter or a flavorful extra virgin olive oil, and a sprinkle of Aleppo pepper for that extra kick.
For most, yogurt for breakfast is synonymous with dessert, but if you’re up for a delicious adventure, this Turkish breakfast is a must-try!
My first encounter with Çılbır was in Istanbul, Turkey in 2017. I was amazed at how a handful of simple ingredients, common to my favorite fluffy scrambled eggs, created this decadent breakfast.
With just eggs, Yogurt, garlic, and olive oil (or butter), this delicious Mediterranean-inspired dish offers comforting flavors in the simplest way possible.
To enjoy these Turkish eggs at their best, serve them immediately with simit or rustic bread to soak up every bit of that rich, silky yogurt goodness!
HOW TO POACH AN EGG?
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Boiling water: Start with water at a gentle boil in a pot. I like to add a little vinegar, which helps the egg whites hold together better. together, although it is optional. Don’t worry, the flavour won’t affect your egg if you don’t use too much vinegar!
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Cracking the Egg: Instead of cracking the egg directly into the water, I prefer to crack it into a small, thin strip first. A gentle stir helps drain the liquid from the egg whites, resulting in more evenly cooked eggs.
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Create a Vortex: When the water reaches a gentle boil, use a wooden spoon to stir and create a gentle swirling effect. This helps to form hard-boiled eggs.
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Cook for 2 to 3 minutes: Gently add the beaten egg to the center of the swirl (think one egg at a time!). Cook for 2 to 3 minutes until the white is set but the yolk is still runny.
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Retrieval: Use a slotted spoon to carefully remove the egg from the water. Place on a plate lined with parchment paper or paper towels to absorb excess moisture. And there you have it; your perfect poached egg is ready!
INGREDIENTS YOU NEED:
- Greek yogurt
- Garlic
- Eggs
- Butter
- Aleppo pepper or chili flakes
HOW TO MAKE TURKISH EGGS
- Prepare the garlic yogurt sauce: Mix room temperature yogurt with minced garlic and a pinch of salt. Divide mixture into two bowls and set aside for assembly.
- Scramble the eggs: Submerge each egg in boiling water and cook for 2 to 3 minutes (see tips above for hard-boiled eggs). While the second egg is cooking, proceed to the next preparation step.
- Prepare the Butter Sauce: Melt the butter with 2 teaspoons of Aleppo pepper in a small saucepan over medium heat. Reheat gently for the next step.
- Assemble the dish: Quickly place the boiled eggs in the prepared dishes with yogurt. Then pour the hot butter mixture over the eggs. Serve quickly with your favorite country’s bread.
STORAGE TIPS
This dish is best enjoyed fresh, as it is not recommended to store leftovers. Adjust the recipe according to the servings needed. If you are making breakfast for one person, divide the recipe by two and prepare one portion with sour cream. Remember that boiled eggs cannot be stored or frozen in the refrigerator.
CILBIR: TURKISH EGGS IN GARLICKY YOGURT SAUCE
Get ready to enjoy Turkish delights on your plate! Our Turkish Cilbir Eggs offer you a delicious blend of hard-boiled eggs in a creamy yogurt, topped with a delicious spicy butter.
Ingredients
- 2 poached eggs
- 35 g butter
- 1.5 tsp chili pepper flakes or aleppo pepper
- 350 g greek yogurt room temperature
- 1 garlic clove minced
- 1 handful of dill finely chopped.
Instructions
- In a small bowl, add the yogurt, pepper, salt, garlic powder and some dill and mix. Spread this mixture on a plate.
- Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquid part of the egg whites. Transfer the egg to a ramekin.
- When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
- Prepare and cook the second egg exactly as you did the first.
- While the second egg is cooking, quickly make the butter sauce. In a small skillet, warm the butter and Aleppo pepper over medium heat.
- In another pan, fry the bread in butter on both sides and set aside.
- Add the eggs on top of the yogurt, then add the chili sauce and top with extra dill.
Notes
- The yogurt must be at room temperature. You'll want to use thick whole milk yogurt (that's why I chose Greek yogurt) and you'll need to allow it to come to room temperature before stirring in the garlic and other ingredients. Do not refrigerate the yogurt mixture while you are cooking the eggs.
- Serve Cilbir immediately. Cilbir should be served as soon as the eggs are finished cooking.
- Add fresh herbs. This is optional and not traditional, but I love a sprinkle of fresh herbs like dill or mint on top of the dish before serving.
If you’ve given this recipe a try and it won you over, please share your thoughts by leaving a rating and comment below! If you have any questions about this recipe, don’t hesitate to ask – I’m here to help and will respond promptly.
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