Turkish Eggs (Çılbır)
These Turkish eggs, or çılbır, are made with soft poached eggs served over garlicky dill yogurt and finished with warm chili butter. They take about 15 minutes from start to finish, making them an easy breakfast or brunch when you want something a little more interesting than regular eggs.
This version takes the butter a little further by browning it first, giving the finished dish an extra nutty flavor.
History
Çılbır is a traditional Turkish dish built around poached eggs and yogurt. The contrast between cool, tangy yogurt, soft eggs, and warm spiced butter is what makes the dish distinctive.
Different versions use slightly different herbs and spices, but garlic yogurt and butter flavored with chili are at the heart of the dish.
Ingredient Notes
- Greek Yogurt: Use full-fat Greek yogurt for a thick, creamy base that will hold the eggs without becoming watery.
- Garlic: The garlic is used raw, so even one clove gives the yogurt plenty of flavor. Finely grate or mince it so it mixes evenly through the yogurt. Use less if you prefer a milder garlic flavor.
- Fresh Dill: Dill adds freshness to the rich yogurt, eggs, and butter.
- Eggs: Fresher eggs are easier to poach neatly because the thicker white holds more closely around the yolk. The fine-mesh strainer in this recipe also removes the looser outer white before poaching.
- Vinegar: Vinegar helps the egg white set more quickly once it enters the hot water. Use a mild vinegar so it does not add a noticeable flavor to the eggs.
- Butter: This version browns the butter for a deeper, nutty flavor. If you want to keep it simpler, you can just melt the butter and add the spices without browning it.
- Olive Oil: The olive oil loosens the butter slightly and lowers its temperature before the chili and paprika are added.
- Red Chili Flakes: Regular chili flakes are an easy substitute when Aleppo pepper is unavailable. Adjust the amount depending on how spicy your chili flakes are.
- Paprika: Sweet paprika adds color and a mild pepper flavor alongside the chili flakes. Avoid smoked paprika unless you specifically want a smoky flavor.
Expert Tips
Take the Chill Off the Yogurt
Remove the yogurt from the refrigerator before you start poaching the eggs. It does not need to become warm, but taking off some of the chill prevents it from cooling the eggs too quickly when the dish is assembled.
Keep the Water Gentle
Once the water reaches a boil, reduce it to a gentle simmer before adding the egg. Rapid bubbling can pull the white apart and make the poached egg ragged.
Keep the Whirlpool Gentle
You only need enough movement to encourage the white to wrap around the yolk. A very strong whirlpool can stretch or break the egg white instead.
Watch the Brown Butter Closely
The butter will foam before the milk solids begin to brown. Once you see small golden-brown flecks and smell a nutty aroma, remove the pan from the heat. It can go from browned to burnt quickly.
Add the Spices Off the Heat
Stir the chili flakes and paprika into the butter after removing it from the heat. The residual heat is enough to release their flavor without risking scorching the paprika.
Drain the Poached Eggs Well
Let the eggs drain properly after removing them from the water. Excess poaching water will thin the yogurt and dilute the chili butter once everything is plated.
Storage and Leftovers
Çılbır is best assembled immediately before serving so the eggs are warm, the yolks remain soft, and the butter is still fluid.
The garlic dill yogurt can be prepared up to 2 days ahead and stored covered in the refrigerator. The chili butter can also be made ahead, refrigerated separately, and gently reheated before serving.
For the best texture, poach the eggs fresh rather than storing the completed dish.
More Recipes You May Like
- Almond Flour Pancakes
- Coconut Flour Pancakes
- Menemen (Turkish Scrambled Eggs)
- Shakshuka (5 Ingredient)
Turkish Eggs (Çılbır)
Ingredients
Yogurt
- 7 tbsp full-fat Greek yogurt
- 1 garlic clove minced
- 1 tsp fresh dill finely chopped
- Salt to taste
Poached Eggs
- 2 eggs
- 1 tsp vinegar
Chili Butter
- 2 tbsp butter
- 1 tsp olive oil
- ½ tsp red chili flakes
- ½ tsp paprika
Instructions
- Add the Greek yogurt, garlic, dill, and a pinch of salt to a bowl. Mix until well combined and set aside.
- Add the butter to a small saucepan over medium-low heat. Cook, swirling the pan regularly, until the butter begins to foam and the milk solids turn lightly golden brown.
- Remove the pan from the heat. Stir in the olive oil, chili flakes, and paprika, then set aside.
- Bring a deep saucepan of water to a boil. Reduce the heat to maintain a gentle simmer, then add the vinegar.
- Place a fine-mesh strainer over a small bowl and crack one egg into the strainer. Allow the loose, watery egg white to drain away, then transfer the egg to a small bowl.
- Stir the simmering water to create a gentle whirlpool. Carefully slide the egg into the center, cover, and poach for 3 minutes.
- Remove the egg with a slotted spoon and allow any excess water to drain. Repeat with the second egg.
- Spread the yogurt over a serving plate or shallow bowl.
- Place the poached eggs over the yogurt and season lightly with salt.
- Spoon the warm chili butter over the eggs and yogurt. Finish with additional fresh dill and serve immediately.
Video
Notes
- Strain the eggs: Passing each egg through a fine-mesh strainer removes the loose outer white that tends to spread through the water. This gives the poached eggs a cleaner, more compact shape.
- Keep the water at a gentle simmer: Rapidly boiling water can break apart the egg whites. Once the water boils, reduce the heat before adding the eggs.
- Watch the butter closely: Brown butter develops quickly once the milk solids begin to color. Remove it from the heat as soon as it turns lightly golden so the residual heat does not take it too far.
- Serve immediately: Çılbır is best served as soon as the eggs are poached so the yolks remain soft and the chili butter stays warm.
Adding this delicious recipe to my egg dish choices ! What healthy way to start the day, or end it, or eat it for lunch! All the best of flavors.
This was so very excellent. Loved the brown butter and the yogurt sauce.
Well it is giving me a taste of dahi vada but keto version it’s gonna be my forever fav!