Turkish Cilbir Eggs with Yogurt & Spiced Butter
A refreshing and creamy drink made with fresh strawberries, elevated by sweetened condensed milk and green lemon juice. Ready in just 15 minutes, it's perfect for a family treat on sunny days or at parties.
🛒 Ingredients
2 servings
- 4 large fresh eggs
- 1 ¼ cups full-fat Greek yogurt (10% fat)
- 2 cloves garlic, crushed or finely grated
- 4 tbsp unsalted butter
- 2 tsp Aleppo pepper (or mild smoked paprika)
- 1 pinch red pepper flakes (optional, for extra heat)
- 1 tbsp white vinegar (for poaching)
- Fresh dill, a few sprigs
- Fine salt and freshly ground black pepper
- Crusty bread or Turkish pide for serving
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Watch the original video
Watch on TikTokDirections
- 1
Take the Greek yogurt out of the refrigerator 30 minutes before preparation so it comes to room temperature. In a bowl, mix it with the crushed garlic, a pinch of salt, and a grind of pepper. Whisk until you have a smooth, homogeneous cream.
- 2
Divide the garlicky yogurt among two pre-warmed shallow bowls, spreading it in a spiral with the back of a spoon to create a welcoming nest.
- 3
Bring a large pot of water to a simmer (194°F/90°C, not boiling). Add the white vinegar. Crack each egg into a small individual ramekin. Create a gentle swirl in the water and carefully slide the eggs in one by one. Poach for 3 to 4 minutes for a runny yolk, 5 minutes for a firmer yolk.
- 4
While the eggs are poaching, melt the butter over medium heat in a small saucepan until it foams and begins to lightly brown (brown butter). Remove from heat, immediately add the Aleppo pepper and red pepper flakes. The contact with the heat releases the aromas — the oil should turn a beautiful orange-red color.
- 5
Retrieve the poached eggs with a slotted spoon, gently pat them dry on paper towels, then place them on the yogurt in each bowl.
- 6
Generously drizzle the eggs with the still-hot spiced butter directly from the saucepan. Finish with a few sprigs of fresh dill and serve immediately with slices of toasted bread.
💡 Chef's Tip
The secret to a perfectly creamy Swiss lemonade lies in the balance of acidity and sweetness: always start by mixing the sweetened condensed milk and green lemon juice separately before adding the strawberries. This prevents the milk from curdling when exposed to acidity and ensures a smooth texture. For optimal results, use ripe strawberries at room temperature to maximize their flavor.
