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.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
40g 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
1
Combine the yogurt, minced garlic, olive oil, white wine vinegar, salt and pepper.
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.
3
Repeat the process to create four poached eggs.
4
Meanwhile, melt the butter in a small pan and mix in the chill oil.
5
Divide the yogurt between two bowls. Place two poached eggs in the middle of each bowl. Drizzle over the chill butter.
6
Serve garnished with fresh dill and toasted crusty bread.

