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Authentic Turkish Eggs (Çılbır)

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Authentic Turkish eggs recipe (Çılbır) featuring velvety garlic-infused Greek yogurt, delicate poached eggs, and warm Aleppo pepper brown butter. Served with crusty artisan bread for the ultimate savory brunch.

Ingredients

Scale
  • 1 1/2 cups (360g) whole milk Greek yogurt or traditional Turkish süzme yoğurt, brought to room temperature
  • 2 medium cloves fresh garlic, finely grated or crushed with a pinch of salt
  • 2 tablespoons finely chopped fresh dill, divided
  • 1 tablespoon finely chopped fresh mint leaves
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon freshly cracked black pepper
  • 4 large fresh pasture-raised eggs, cold from the refrigerator
  • 2 tablespoons distilled white vinegar or apple cider vinegar (for the poaching bath)
  • 4 tablespoons (56g) unsalted European-style butter
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons Turkish Aleppo pepper flakes (pul biber)
  • 1/2 teaspoon smoked paprika or sweet paprika
  • Flaky Maldon sea salt, for finishing
  • Thick slices of toasted rustic sourdough or warm pita bread, for serving

Instructions

  1. Prepare the Whipped Garlic Yogurt Base: In a medium mixing bowl, whisk together the room temperature Greek yogurt, finely grated garlic, 1 tablespoon of chopped dill, chopped mint, 1/4 teaspoon of fine sea salt, and black pepper until completely smooth, silky, and aerated. Divide the mixture evenly between two shallow ceramic serving bowls. Using the back of a spoon, create shallow swirls and valleys across the surface to catch the warm chili butter later. Set aside at room temperature.
  2. Set Up the Poaching Water: Fill a deep, wide saucepan with at least 3 to 4 inches of water. Add 2 tablespoons of vinegar and 1/4 teaspoon of salt. Bring to a gentle boil over medium heat, then reduce the heat so the water maintains a gentle simmer (around 185°F to 190°F / 85°C to 88°C) with tiny bubbles rising slowly to the surface.
  3. Poach the Eggs to Perfection: Crack one cold egg into a fine-mesh sieve set over a small bowl and gently swirl for 10 seconds to drain away the loose, watery outer albumen. Transfer the egg into a small ramekin. Repeat with the remaining eggs. Using a spoon or spatula, stir the simmering water in a circular motion to create a gentle vortex in the center. Carefully tip the egg from the ramekin directly into the center of the whirlpool. Poach for 3 minutes for a luscious, warm, liquid yolk and tender set white. Remove with a slotted spoon and briefly blot on a paper towel-lined plate.
  4. Sizzle the Aleppo Pepper Butter: While the eggs are poaching, melt the unsalted butter and olive oil in a small skillet over medium heat. Allow the butter to foam and begin crackling gently as milk solids turn lightly golden and fragrant (about 2 minutes). Remove the skillet from the heat and immediately stir in the Aleppo pepper flakes and smoked paprika. Swirl the pan for 20 to 30 seconds as the spices bloom, releasing their aromatic oils and turning the butter a vibrant crimson red.
  5. Assemble, Garnish, and Serve: Carefully place two poached eggs on top of the garlic yogurt in each bowl. Immediately spoon the sizzling, warm Aleppo chili butter generously over the eggs and into the yogurt crevices. Sprinkle with the remaining chopped fresh dill and crunchy flakes of Maldon sea salt. Serve immediately with warm toasted sourdough or crusty flatbread.

Notes

Ensure your yogurt is at room temperature before plating. Cold yogurt straight from the refrigerator will chill the hot poached eggs and congeal the warm spiced butter. For the cleanest poached eggs, always strain watery albumen through a fine mesh sieve before sliding the egg into simmering water.

Find it online: https://sccrim.com/turkish-eggs-recipe/