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Turkish Poached Eggs

Time: 15-30 Minutes Serves: 2

These Turkish poached eggs are called “cilbir” and involve topping a delicious garlic-dill yogurt with poached eggs and a quick, homemade chili butter. Served with some delicious, thick-sliced Sourdough Loaf to soak it all up!

For a perfectly poached egg, here are some of our best tips:

  1. Prepare your eggs and crack them into a small bowl (1 at a time) so you can easily drop it in to the boiling water.
  2. Use a large metal spoon – a soup spoon would be perfect, and swirl your boiled water & vinegar mixture vigorosly. This creates the best whirlpool!
  3. For a runny yolk you want to cook the egg for 2 minutes and 15 seconds.

Ingredients

Garlic-Dill Yogurt

  • 8 tbsp Greek Yogurt
  • 1 clove Garlic, finely grated
  • 1 tsp Dill, finely minced
  • Pinch of Salt & Pepper

Poached Eggs

  • 4 large Eggs
  • 2L Water
  • 8 tbsp White Vinegar

Chili Butter

  • 4 tbsp Butter
  • 1 tsp Chili Flakes
  • 1/2 tsp Paprika (or Smoked Paprika)
  • Squeeze of Lime

Directions

  1. To make the garlic-dill yogurt, add all your ingredients into a small bowl & stir until combined. Set aside.
  2. Crack one egg into a small bowl, ready for poaching. You can use this same bowl for each remaining egg also.
  3. In a medium-sized pot, bring your water & vinegar to a rolling boil over medium to high heat.
  4. To poach the egg, make a whirlpool in the water by swirling it with a spoon or ladle. Carefully drop the egg into the middle of the pot & cook for up to 2 ½ minutes. Make sure to keep stirring the water while the egg cooks.
  5. Scoop the egg out of the water with a slotted spoon and place on a paper towel-lined plate. This helps to drain the excess water.
  6. Repeat steps 4 & 5 until all your eggs are cooked.

Chili Butter

  1. Melt butter in a small pan over medium heat. Once the butter starts to lightly bubble, add chili flakes, paprika and a squeeze of lime, stirring until combined.
  2. Take off the heat & set aside.

Assembly

  1. Toast your sourdough slices, then slice them on a diagonal to create wedges.
  2. In a shallow bowl, add half of the garlic-dill yogurt to the middle of the bowl and use a spoon to create a well for the poached eggs to sit in.
  3. Carefully lay 2 of the poached eggs on the yogurt and drizzle with half of the chili butter.
  4. Add your sourdough edges to the side and enjoy!