Turkish Poached Eggs with Garlicky Yogurt (Çilbir) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Turkish Poached Eggs with Garlicky Yogurt (Çilbir)

Appears in May-June 2021

30 minutes

Turkish Poached Eggs with Garlicky Yogurt (Çilbir)

This classic Turkish dish, called çilbir, nestles runny-yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter. We also add a handful of herbs for fresh flavor and bright color. Aleppo pepper gives the infused butter a vibrant red hue and subtle heat. If you can't find it, use 2 teaspoons sweet paprika plus ½ teaspoon red pepper flakes. If you're hesitant to poach eggs, fear not. This method is simple and straightforward. The low sides of a skillet makes adding eggs to the water easier than with a high-sided pot. Some wispy whites may float away from each egg as it is added, but a firm layer of white will set neatly around the yolk, forming picture-perfect poached eggs. Serve warmed bread alongside, either crusty, country-style loaf or soft, tender flatbread.

4

Servings

Tip

Don't let the poaching water reach a full boil; aim for a full but gentle simmer with just a few bubbles breaking the surface every few seconds. The churn of boiling water will cause the eggs to break before they have a chance to set.

30 minutes

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