Cilbir Turkish Eggs
Cilbir (Turkish Eggs) is perfectly poached eggs, served over a delicious garlicky yoghurt drizzled with a spicy oil sauce. A must to try.
Recipe Video
Ingredients
- 1 cup plain Greek yogurt
- 1 clove garlic minced
- 1 tbsp olive oil
- 1/2 tbsp DYC white wine vinegar
- Salt
- Pepper
- For the Chilli Butter
- 40 g butter
- 1 tsp chilli oil
- 4 Better Eggs size 7 at room temperature
- 1 tbsp DYC white vinegar
- To serve
- 2 slices crusty bread Bread
- Fresh dill
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1
Combine the yogurt, minced garlic, olive oil, white wine vinegar, salt and pepper.
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2
Bring a pot of water to the boil and add the white vinegar. Whisk the water to create a vortex. Crack an egg into a small bowl and carefully slide it into the water. Repeat to poach 2 eggs at a time. Cook for 2-3 minutes until the whites are firm and yolks still soft. Using a slotted spoon, remove from the water & place onto a plate lined with kitchen paper to absorb the water from the eggs.
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3
Repeat the process to create four poached eggs.
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4
Meanwhile, melt the butter in a small pan and mix in the chill oil.
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5
Divide the yogurt between two bowls. Place two poached eggs in the middle of each bowl. Drizzle over the chill butter.
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6
Serve garnished with fresh dill and toasted crusty bread.
