Have you heard of Çılbır aka Turkish poached eggs?
I hadn’t. I just chanced upon it on Nigella Lawson‘s cooking channel where, in her inimitable style, she laid out these perfect poached eggs on a bed of garlicky yogurt and – this is the bit that sold me – topped it with lashings of melted butter. It sounded like a dream breakfast, and obviously I had to try it immediately.
And Oh. My. God. I wasn’t prepared for the sledgehammer of flavour these Turkish poached eggs delivered. The silky eggs in that silky yogurt with all that silky butter is just layers and layers of flavour and a breakfast that feels so decadent you might want to go for a jog afterwards. It is worth it. I loved it so much I ate it for three days straight.
But eggs? And yogurt? Isn’t that an odd combo?
Is what my wife said (actually, she just said “gross”). And she had to eat her words afterwards, because the two go together so well you’ll wonder why you haven’t tried it before. The yogurt, when mixed with the garlic and dill, takes on this almost sauce or dip-like quality that just really melds well with the eggs. I like my yogurt really garlicky, like keep-vampires-away garlicky, so I heaped it on, but you can go easier on it. The dill is also optional – I just wanted a bit of freshness to lift the dish since it was going to be so rich.
Originally the dish uses a sprinkling of Aleppo chilli flakes or powder in the butter to give it that slight heat. I’ve never seen it here in India so I substituted it with regular chilli flakes and a bit of sweet paprika. Çılbır also doesn’t usually use brown butter, but I wanted to take it right to the edge and give it that nutty beurre noisette flavour – you can simply choose to melt the butter, add the paprika/pepper and pour that over your Turkish poached eggs in yogurt.
What do I need to know about poaching eggs?
You want to use a deep enough pan to poach the eggs that they don’t sink and stick to the bottom of the pan when you put them in. I do the whole “swirl the water and create a vortex” thing before I drop the egg in because I feel like it brings the whites together better around the yolk, but you can skip that. I also find that three minutes makes for a perfectly poached egg on my stove on a low flame. Don’t worry if the egg breaks or the whites spread out or you overcook it a little bit. It still makes for a delicious dish – you can just call it Turkish eggs instead of Turkish poached eggs. And if you’ve mastered your poached eggs already, why not take my Keto Eggs Benedict for a spin?
Nutrition Info (Per serving)
- Calories: 437
- Net Carbs: 9g
- Carbs: 9g
- Fat: 38g
- Protein: 17g
- Fiber: 0g
This recipe makes 1 serving. Get this recipe on myfitnesspal.
Why are there 9g Carbs?
In this recipe the carbs are coming from a few places. Two eggs have about 1g of carbs. You have about 6g coming from the Yogurt. Now if you half the Yogurt for a single serving then that’s 6g net carbs per serving. The garlic has 1g carb which you can skip completely or use garlic powder. That’s pretty much it. My suggestion is use only 50g of the yogurt if you prefer to keep the carbs lower.