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This recipe teaches you how to make perfect Turkish eggs also known as Cilbir a classic Turkish breakfast of poached eggs served on a creamy herbed yogurt base drizzled with a warm spiced butter sauce The combination of cool yogurt with runny eggs and spicy butter creates a unique flavor experience that is simple yet impressive
I first tried this recipe unsure about eggs with yogurt but the rich buttery sauce won me over Now it is one of my favorite brunch dishes to share with friends
Ingredients
- Yogurt (Turkish or Greek): creamy and thick yogurt is key for the base if unavailable use any unsweetened creamy yogurt
- Fresh dill: adds a fresh herbaceous note and bright flavor
- Fresh mint leaves: provide a refreshing contrast and enhance aroma
- Garlic: half clove grated finely to avoid overpowering flavor
- Fresh eggs: the fresher the better for poaching ease and flavor
- Vinegar: helps eggs poach perfectly by firming the whites
- Butter: use unsalted at room temperature for best melting and flavor
- Chili flakes and smoked paprika: add a warm smoky spice choose Aleppo pepper if available for authentic taste
- Salt and pepper: for seasoning
Step-by-Step Instructions
- Prepare the Yogurt Base:
- Combine finely chopped dill and mint with grated garlic and yogurt Season with salt and pepper Mix well and set aside to let flavors meld
- Poach the Eggs:
- Bring a deep pot of water to a gentle boil Add vinegar Use a spoon to create a swirling vortex Crack an egg into the center Cook 2 to 3 minutes until whites are set and yolk remains runny Remove with a slotted spoon and keep warm Repeat for the second egg
- Make the Spiced Butter Sauce:
- Melt butter in a small pan over medium heat When bubbling add smoked paprika and chili flakes Stir gently until combined and fragrant Remove from heat
- Plating Turkish Eggs:
- Spread a generous layer of the herbed yogurt on a plate or shallow bowl Place the poached eggs on top Use a knife to gently break the eggs letting yolks flow over the yogurt Drizzle with warm spiced butter Garnish with extra fresh herbs and cracked black pepper Serve immediately
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Storage Tips
Store leftover yogurt mixture separately in an airtight container Refrigerate for up to two days Reheat spiced butter gently before serving Re-poach eggs fresh for best results
Ingredient Substitutions
Use Greek yogurt if Turkish yogurt is unavailable Fresh parsley or oregano can replace dill and mint Soft boiled eggs can substitute poached eggs though texture differs Use olive oil instead of butter for a lighter sauce
Serving Suggestions
Serve with warm crusty bread or toasted pita to scoop up the creamy yogurt and runny yolks Add a side of fresh tomatoes or cucumber slices for a refreshing balance
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Cultural Context
Turkish eggs known as Cilbir have roots dating back to Ottoman cuisine where yogurt and eggs are staple ingredients The dish showcases the Turkish love for combining creamy dairy with spices and herbs It is a beloved breakfast or brunch item across Turkey
Frequently Asked Questions About Recipes
- → What yogurt is best for Turkish eggs?
Use thick, creamy unsweetened Greek or Turkish yogurt. If unavailable, strain full-fat plain yogurt slightly to thicken.
- → Can I use something other than poached eggs?
Yes, soft-boiled or sunny-side-up eggs with runny yolks also work well for this dish.
- → How spicy is the butter sauce?
The sauce has a moderate heat. For a milder option, substitute chili flakes with sweet paprika.
- → Can I prepare parts of this in advance?
You can prepare the yogurt base and butter sauce ahead. Poach eggs fresh for best results.
- → What herbs can I use if I don’t have dill or mint?
Parsley, oregano, or cilantro make good substitutes. Use what’s fresh and available.
- → Why is vinegar added when poaching eggs?
Vinegar helps the egg whites coagulate more quickly, giving you a neater poached egg.