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This velvety Turkish eggs dish turns a basic morning meal into an amazing food experience without much work. Mixing smooth yogurt, gently poached eggs, and flavorful hot oil makes something that feels fancy but stays surprisingly easy to whip up.
I first tried cilbir at a cooking workshop in Istanbul and couldn't get enough. What started as a weekend treat has turned into my go-to dish when I want to wow my brunch friends who always want me to share how I made it.
Ingredients
- Greek Yogurt: Rich and sour base that adds amazing creaminess. Always go for full-fat for the best taste.
- Garlic clove: Gives a light kick that balances the yogurt. Must be fresh for this dish.
- Kosher salt: Brings out every taste in the dish. The big salt bits help you season just right.
- Extra virgin olive oil: Makes up the main part of the tasty chili oil. Pick a good one with nice fruity hints.
- Aleppo pepper flakes: Offers unique sweet-hot taste without too much burn. Try to find bright red ones that look slightly shiny.
- Eggs: The main attraction. Country-fresh eggs with golden yolks look the prettiest on the plate.
- Distilled white vinegar: Helps egg whites set properly when poaching but doesn't change the flavor.
- Fresh dill: Adds pop of color and fresh herb flavor. Get bunches with lively, strong-smelling leaves.
Step-by-Step Instructions
- Prepare Yogurt Base:
- Mix Greek yogurt with chopped garlic and a big pinch of kosher salt in a bowl. Stir well so the garlic spreads evenly. Let it sit while you make everything else so the flavors can blend together. The garlic slowly mixes into the yogurt making it taste better.
- Create Aromatic Chili Oil:
- Heat a small pan on medium and put in olive oil and Aleppo pepper flakes. Keep an eye on it as it warms up, always stirring so the pepper doesn't burn. Take it off the heat as soon as it smells good. If you smell burning, throw it out and start over since burnt chili ruins everything.
- Prepare Poaching Liquid:
- Fill a pot about two-thirds with water and heat until it bubbles gently. Add the tablespoon of white vinegar which makes the egg whites wrap around the yolk faster.
- Strain The Eggs:
- Hold a fine strainer over a small bowl and crack an egg into it. Gently shake to let the runny whites drain away while keeping the thicker whites with the yolk.
- Create The Perfect Poach:
- When your water's just right, use a big spoon to make a gentle swirl in the middle of the pot. Carefully slip the strained egg into the center of this swirl. Time it for exactly 2 minutes and 30 seconds to get that perfect runny yolk.
- Test And Perfect:
- Take the egg out of the water. Lightly touch the white to check if it's firm and the yolk to feel if it's soft enough. Do the same thing for your second egg.
- Season And Present:
- Spread the garlic yogurt in an even layer on your plate. Drizzle with bright chili oil. Sprinkle with fresh dill pieces. Serve right away.
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What I really love about making this dish is watching the chili oil hit the yogurt, making pretty red lines across the white background. The first time I cooked this for my sweetie, they said it was better than any restaurant version they'd ever had.
Perfect Poaching Tips
You can totally make fancy restaurant-style poached eggs at home if you know a few tricks. Using a fine strainer gets rid of the watery part of egg whites that usually makes those stringy bits in the water. Adding vinegar also helps the egg white proteins quickly wrap around the yolk. Getting the water temp right matters a lot for good poached eggs. If your water's bubbling too much, it'll tear your egg apart, but water that's not hot enough will make the whites spread out before they cook.
Make Ahead Options
You can mix up the garlic yogurt a day before and keep it in a sealed container in your fridge. The chili oil can be made up to a week early and kept in a closed jar on your counter. You can even poach eggs ahead of time and store them in cold water in the fridge for a day so you can put everything together fast.
Serving Suggestions
People usually eat cilbir with crusty bread for dipping. Sourdough or Turkish bread works really well. For a bigger meal, try adding some roasted veggies or a simple green salad with lemon and olive oil on top.
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This dish changes a simple breakfast into something you won't forget with just a few smart touches.
Frequently Asked Questions
- → What is Cilbir?
Cilbir is an old Turkish breakfast where eggs are poached and placed on garlicky yogurt with spiced oil on top. It comes from Ottoman times and brings together creamy, tangy and spicy tastes that work really well together.
- → Can I substitute Greek yogurt in this dish?
You can totally use other thick yogurts instead. Try labneh or skyr if you want. Got only regular yogurt? Just put it in a cheesecloth and let it drain for a few hours to get rid of extra water. You need something thick that won't collapse under warm eggs.
- → What can I use instead of Aleppo pepper?
No Aleppo pepper? No problem. Try using half as much regular chili flakes for heat, or go with sweet paprika for color and mild taste. You can even mix sweet paprika with a tiny bit of cayenne to get close to that fruity, medium-hot Aleppo flavor.
- → Why strain the egg before poaching?
Straining gets rid of the runny part of the egg white that would make those stringy bits in the water. Your poached eggs will look prettier and stay together better. This makes your final dish look much nicer on the plate.
- → What's the best bread to serve with Turkish Eggs?
Grab something crusty like sourdough, a French baguette, or Turkish pide to go with Cilbir. You want bread that's sturdy enough to scoop up all that creamy yogurt, runny egg yolk, and spiced oil. Toast it lightly and it'll be perfect for dipping into everything.
- → Can I make components of this dish ahead of time?
You can make the garlic yogurt mix and the spicy oil a day ahead and keep them in the fridge. Just let the yogurt warm up a bit before serving, and maybe warm the oil slightly too. But always poach your eggs right before eating for the best experience.