Çılbır — Poached Eggs over Garlic Yogurt with Spiced Butter
Çılbır is a treasure of Ottoman cuisine: silky poached eggs resting on a bed of garlic yogurt sprinkled with fresh herbs, drizzled with golden chili-infused butter. A spectacular brunch dish ready in twenty minutes that is as beautiful as it is delicious.
🛒 Ingredients
4 servings
- 8 very fresh eggs
- 18 oz whole milk Greek yogurt (10% fat)
- 3 garlic cloves, finely grated
- 2.8 oz unsalted butter
- 1 tsp pul biber (Turkish chili flakes) or smoked sweet paprika
- 1 tsp sweet paprika
- 2 tbsp white vinegar (for poaching)
- 1 bunch fresh dill
- 1 bunch fresh mint
- 1 tbsp extra-virgin olive oil
- Fleur de sel and freshly ground black pepper
- A few sesame seeds (optional)
- Pita bread or sourdough bread for serving
Watch the original video
Watch on TikTokDirections
- 1
Take the yogurt out of the refrigerator 20 minutes in advance so it reaches room temperature. In a bowl, mix the yogurt with the grated garlic, a pinch of fleur de sel, and a tablespoon of olive oil. Whisk until smooth and creamy. Divide this base among serving plates, creating a slight well in the center.
- 2
Finely chop the dill and pick the mint leaves. Reserve a portion for the final garnish and fold the rest directly into the garlic yogurt. Let it infuse while you prepare the eggs.
- 3
Bring a large pot of water to a gentle simmer (194°F, do not boil). Add the white vinegar. Crack each egg individually into a ramekin. Create a gentle whirlpool in the water with a spoon, then slide the egg into the center of the vortex. Poach for 3 minutes for a runny yolk, or 4 minutes for a jammy yolk. Repeat in pairs. Drain on paper towels and season lightly with fleur de sel.
- 4
In a small saucepan over medium-low heat, melt the butter until it foams slightly and begins to turn golden brown (brown butter). Remove from heat and immediately add the pul biber and sweet paprika. The butter will sizzle and infuse instantly. Caution: work quickly to avoid burning the spices.
- 5
Place two poached eggs in the center of each plate on the bed of yogurt. Generously drizzle the red-orange spiced butter over the eggs and yogurt. Sprinkle with the reserved fresh herbs, a crack of black pepper, and a few sesame seeds if desired. Serve immediately with warm pita bread.
💡 Chef's Tip
The secret to a perfect Çılbır lies in the temperature of the yogurt: if it is too cold, it will cool down the poached eggs too quickly. Take it out 20 minutes before serving and, if necessary, warm the plates for 30 seconds in an oven at 120°F. For the eggs, the fresher they are, the better the whites will hold around the yolk—buy them the same day if possible.
