How To Make Cilbir / Turkish Eggs - Aysenur Altan

Ingredients

• 3 large Eggs (room temperature)
• 0.5 teaspoon Salt (to season the yogurt)
• 1 cup Thick Yogurt (full‑fat plain Turkish strained yogurt or Greek yogurt)
• 2 tablespoon Grape Vinegar (or apple cider vinegar)
• 1 teaspoon Red Pepper Flakes (Pul Biber) (Turkish crushed red pepper, adjust to taste)
• 2 tablespoon Unsalted Butter (melted; can substitute with olive oil)
• 0.5 teaspoon Dried Mint (optional, adds freshness)
• 4 cup Water (for poaching eggs)

Instructions

1. Prepare Yogurt Base

   Place the thick yogurt in a mixing bowl, add the salt, and whisk until smooth. Let it sit at room temperature while you prepare the eggs.

   Time: PT2M

2. Heat Poaching Water

   Fill a saucepan with about 4 cups of water, add 2 tbsp grape vinegar, and bring to a boil. Once boiling, reduce to a gentle simmer.

   Time: PT3M

   Temperature: simmer

3. Poach the Eggs

   Crack each egg into a small bowl, then gently slide it into the simmering water. Poach for 2½ minutes for a runny yolk, then use a slotted spoon to lift the egg out. Repeat for the remaining eggs.

   Time: PT3M

   Temperature: simmer

4. Make Butter‑Pepper Sauce

   In a small skillet over medium heat, melt the butter. Add the red pepper flakes (pul biber) and dried mint, stirring for about 30 seconds until fragrant. Remove from heat.

   Time: PT2M

   Temperature: medium heat

5. Drain and Rest Eggs

   Place the poached eggs on a paper towel briefly to remove excess water, then set aside on a plate.

   Time: PT1M

6. Assemble Çılbır

   Spread the seasoned yogurt on the serving plate, arrange the poached eggs on top, and drizzle the butter‑pepper sauce over everything. Garnish with a pinch of extra pul biber or dried mint if desired.

   Time: PT2M

Nutrition Facts

Calories

280

Protein

11 g

Carbohydrates

6 g

Fat

16 g

Fiber

0 g