Turkish Çilbir (Poached Eggs in Yogurt)
Çilbir is a Turkish dish of poached eggs over garlicky yogurt, finished with browned butter infused with Aleppo pepper. The yogurt base is not cold. Bringing it to room temperature before the eggs go on top is not optional: cold yogurt pulls heat from the eggs immediately and produces a dish where the eggs cool before they can be eaten properly. The yogurt is beaten smooth with minced or pounded garlic and seasoned with salt. Poached eggs, trimmed of any ragged whites, are placed directly on the yogurt. The butter is browned in a separate small pan, Aleppo pepper added off the heat to bloom in the hot fat without burning, then poured over the eggs and yogurt immediately. The eggs provide the protein mass of the dish. The runny yolk breaks into the yogurt when eaten, and the acidity of the yogurt cuts the richness of the yolk and the browned butter. Dried mint can be added to the butter along with the pepper.
Instructions
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Stir together yogurt, garlic, and a pinch of salt. Divide between two shallow bowls and spread into a bed. Let it come to room temperature — cold yogurt is too jarring against the warm eggs.
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Poach the eggs: Bring a saucepan of water to a gentle simmer. Add vinegar. Crack each egg into a fine-mesh strainer to drain excess loose white, then slip into the water. Poach for 3 to 4 minutes until the whites are set and the yolks are runny.
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While the eggs poach, melt the butter in a small saucepan over medium heat until it foams. Add the Aleppo pepper and swirl for 30 seconds — the butter should turn a vibrant orange-red. Remove from heat.
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Lift the eggs from the water with a slotted spoon, drain briefly on a paper towel, and place on top of the yogurt.
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Spoon the Aleppo butter over the eggs and yogurt. Garnish with dill and flaky salt. Serve immediately with crusty bread for mopping.
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