Discover the creamy and spicy flavors of Cilbir (Turkish Poached Eggs) with this easy-to-follow recipe. Perfect for a delicious brunch!
Cilbir-Turkish Poached Eggs
Ingredients
Yogurt Sauce
1 cup Greek Yogurt
1 tablespoon chopped mint
2 Tablespoons olive oil
Juice of 1 lemon
1 garlic clove, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
Pepper Butter
4 Tablespoons butter
1 Tablespoons hot chili flakes
½ teaspoon paprika
½ teaspoon cumin
Eggs
2 eggs
3 cups water
1 teaspoon vinegar or pickle juice
Other Ingredients
2 Tablespoons olive oil
1 teaspoon dill
More chili flakes for garnish
Method
In a bowl, mix the yogurt sauce, and set aside. The yogurt should be at room temperature at plating time
Pour 3 cups of water into a small saucepan and bring to a simmer-add the vinegar or pickle juice to the water
Add the butter to a small pan over medium heat. Add hot chili flakes, cumin, and paprika, when the butter has completely melted, stir well and turn off the heat, set aside
Add the eggs to the simmering water and poach for 4 minutes, or until the yolks are set but still runny
Add some of the yogurt to a small bowl or plate, spreading it to form a base, pour the olive oil around the top of the yogurt
Add the poached eggs to the middle of the yogurt base
Spoon the heated butter onto the eggs
Top with fresh dill and more chili flakes. Serve with crusty bread or pita
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