Go Back
Turkish Poached Eggs Recipe - Çılbır
Save
Print Pin
5 from 1 vote

Çılbır Recipe (Turkish Poached Eggs With Yoghurt)

Çılbır is a Turkish poached eggs recipe that is perfect for breakfast or a light lunch.
Course Breakfast
Cuisine Turkish
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 450kcal
Author Turkey's For Life

Ingredients

  • 400 g natural yoghurt
  • 4 large free range eggs
  • 1 clove garlic peeled & grated
  • 1 tbsp butter
  • 2-3 tsp chilli flakes
  • 2 tsp dried mint or fresh chopped dill
  • 1 tsp sweet paprika
  • 1 splash vinegar for poaching pan
  • 1 inch salt to season

Instructions

  • Bring a saucepan of water with a splash of vinegar to the boil.
  • Meanwhile, mix your yoghurt with the garlic, mint, paprika and salt and divide between two plates.
  • Swirl a spoon in the centre of the yoghurt to spread it out and leave a well in the centre.
  • Crack your eggs one at a time onto a small plate, taking care not to break the yolk.
  • Stir your boiling water with a whisk so that it starts to swirl.
  • Whilst the water is swirling, carefully pour one egg into the centre of the swirl and poach for 2-3 minutes.
  • Remove the egg with a slotted spoon and place into the iced water. repeat the process for the remaining three eggs.
  • Leave the boiling water on the heat.
  • If you are having your çılbır with toasted bread, start to toast it now.
  • Meanwhile, gently heat your butter and chilli flakes over a low heat and stir until the chilli has infused and the butter is starting to bubble. Remove from the heat.
  • Now place all four poached eggs back into the simmering water for 30 seconds to reheat. The eggs can all go into the water together.
  • Remove each one carefully with a slotted spoon and drain before placing two eggs into the centre of each yoghurt well on your plates.
  • Drizzle the melted chill butter over the poached eggs and yoghurt and serve immediately with your hot, toasted bread.

Notes

  • As with other recipes, the calories for our çılbır recipe are meant as a rough guide. We have not taken bread into consideration.
  • Although it is traditional to use butter in this recipe, some people opt to use olive oil, instead.
  • Poach your eggs for 2-3 minutes, depending on how soft you would like the yolk to be.
  • We used large eggs for our çılbır and poached them for just over 2 minutes before adding them to the iced water.