Turkish Poached Eggs with Garlic Yoghurt and Burnt Butter Dressing or Çılbır
Traditionally, Çılbır (pronounced “chilber”) is a starter. It is the harmony of simple ingredients like poached eggs, garlic yoghurt, butter, ground sweet paprika and dried mint. My husband thinks the garlic yoghurt in Çılbır takes away the heaviness of egg yolks. For me, it’s an absolute comfort dish –starter of otherwise.
I believe Çılbır dates back to Ottoman palace kitchen. I remember our cook at one of those hotels I used to manage making Çılbır for our hotel guests. It was always a crowd pleaser. My recipe below is based on his recipe. Only with a twist.
4 fresh free-range eggs, at room temperature
2 tablespoons white vinegar or apple cider vinegar
For Garlic Yoghurt:
1 cup plain yoghurt, preferably Greek style (unsweetened)
1 clove garlic, crushed
For Burnt Butter Dressing:
1 tablespoon butter
1 teaspoon ground sweet paprika
1 teaspoon or maybe a bit more dried mint
• Fill a wide saucepan with water until approximately 5cm deep. Add vinegar and bring to a boil.
• Meanwhile, crush the garlic and mix with yoghurt. If the yoghurt is too thick, thin it down with a little bit of water. Garlic yoghurt needs to be a bit runny to make it easy to spread over eggs.
• Melt the butter in a small saucepan. When it starts foaming, add the paprika and dried mint. Swirl it around and remove from the heat.
• Crack eggs individually into a ramekin or a small bowl. You could process two eggs together if you want to. When the water starts boiling, reduce the heat down to medium. Water should be just simmering. Slowly, tip the eggs into water. Poach the eggs for 2 minutes and remove with a slotted spoon. Divide the eggs between plates.
• Return the burnt butter to the heat and heat it up a little. Top the eggs up with garlic yoghurt first and then drizzle with burnt butter. Serve Çılbır immediately.
• Mop Çılbır up with some Turkish bread.
• Most people back in Turkey has Çılbır with Turkish chilli flakes. So, there’s a thought.