Turkish Eggs Cilbir (Print Version)
# Ingredients:
→ Dairy
01 -
¾ cup thick Greek yogurt
02 -
2 large or extra-large eggs
→ Aromatics
03 -
1 garlic clove, minced
04 -
Fresh dill for garnish
→ Seasonings
05 -
Kosher salt
06 -
2 teaspoons Aleppo pepper flakes (or 1 teaspoon regular chili flakes or sweet paprika)
→ Oils & Vinegars
07 -
3 tablespoons extra virgin olive oil
08 -
1 tablespoon distilled white vinegar
# Instructions:
01 -
Combine Greek yogurt with minced garlic and a generous pinch of salt. Stir well and set aside to allow flavors to meld.
02 -
In a small pan over medium heat, warm olive oil with Aleppo pepper flakes. Stir constantly until bubbles form and aromatic oils release, about 30-45 seconds. Remove from heat immediately to prevent burning.
03 -
Bring a medium-sized pot of water to a gentle boil and add the vinegar to help eggs maintain their shape.
04 -
Crack each egg over a fine-mesh strainer set over a bowl, gently shaking to separate runny whites from firm whites. Transfer drained egg to a small ramekin or measuring cup.
05 -
When water reaches a gentle boil (not rolling), use a large slotted spoon to create a vortex in the center. Carefully slide the strained egg into the vortex. Cook for 2 minutes and 30 seconds.
06 -
Remove with a slotted spoon and gently test firmness. If too soft, return to water for additional 15-30 seconds. Transfer to paper towel-lined plate to drain excess water. Repeat process for remaining egg.
07 -
Lightly sprinkle the poached eggs with salt.
08 -
Spread the garlic yogurt on a serving plate, place poached eggs on top, drizzle generously with Aleppo-infused oil and garnish with fresh dill. Serve immediately with crusty bread.
# Notes:
01 -
Use the thickest Greek yogurt available for authentic texture, or strain regular Greek yogurt in cheesecloth for 1-2 hours to thicken further.
02 -
The egg straining technique creates cleaner-looking poached eggs by eliminating the messy whites that cloud the water.