Çılbır (Turkish Poached Eggs with Garlic Yogurt and Chili Butter)
In short: Soft poached eggs on a bed of garlicky yogurt, topped with sizzling red pepper butter and dill, with bread for scooping up every drop. It takes about 22 min in total and makes 2 servings.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 360 kcal
Çılbır puts three simple things together and gets something special: runny poached eggs, cool garlic yogurt and hot butter stained red with pepper flakes. The mix of temperatures and textures is the point, and you need bread to mop the plate. It is eaten for breakfast or brunch in Türkiye and takes about 20 minutes. The key is to keep the yogurt at room temperature and poach the eggs gently.
Instructions
- Stir the yogurt with the garlic and a pinch of salt until smooth. Spread it over two shallow plates and leave it at room temperature while you poach the eggs.
- Fill a wide saucepan with 8 cm (3 inches) of water, add the vinegar and bring it to a gentle simmer, with only a few small bubbles on the bottom.
- Crack each egg into a small cup. Stir the water to make a gentle whirlpool and slide the eggs in one at a time. Poach for 3 minutes, until the whites are set and the yolks still runny.
- Lift the eggs out with a slotted spoon and drain them on a clean towel for a few seconds.
- Melt the butter in a small pan over medium heat until it foams, then stir in the pepper flakes and mint for 15 seconds. It should turn deep red, not brown.
- Set two eggs on each plate of yogurt. Spoon the hot chili butter over the top, sprinkle with dill and serve at once with bread.
Tips
- Let the yogurt come to room temperature first. Cold yogurt cools the eggs too fast and stiffens when the hot butter hits it.
- Fresh eggs matter for poaching. If yours are older, drain each egg briefly in a fine sieve to remove the loose white before it goes into the water.
Questions and answers
What do you eat çılbır with?
Plenty of crusty bread or simit for scooping up the yogurt and butter. Some people add a plate of tomato and cucumber on the side.
Can I make çılbır with fried eggs?
Yes, but the classic uses poached eggs, which stay soft and let the yolk run into the yogurt. Fried eggs with crisp edges give a different, richer texture.
Is the yogurt served cold or warm?
Neither, really. Serve it at room temperature so it does not chill the eggs and the hot butter melts into it instead of sitting on top.
How long does it take to make Çılbır (Turkish Poached Eggs with Garlic Yogurt and Chili Butter)?
About 22 min in total: 10 min of preparation and 12 min of cooking.
How many calories are in Çılbır (Turkish Poached Eggs with Garlic Yogurt and Chili Butter)?
About 360 kcal per serving, with 17 g of protein, 6 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 6 g |
| Fat | 30 g |
| Fiber | 0 g |
| Sugar | 5 g |
| Sodium | 420 mg |
Estimated values, calculated from the ingredients.
