이 레시피를 당신의 언어로 번역하는 중입니다... 페이지가 자동으로 새로고침됩니다.

Çılbır

Name: Çılbır
Prep time: PT15 minutes
Cook time: PT10 minutes
Total time: PT25 minutes
Yield: 2
Cuisine: Turkey
Ingredients: 4 undefined Eggs (Large, fresh eggs are best for poaching.); 300 g Greek yogurt (Full-fat Greek yogurt will provide the creamiest texture. Ensure it's at room temperature for best results.); 2 cloves Garlic (Finely minced or grated for a smooth consistency.); 50 g Unsalted butter; 1 tsp Sweet paprika; 1 tsp Aleppo pepper flakes (Adds a mild, fruity heat and vibrant color. If unavailable, use a pinch of red pepper flakes and a tiny pinch of smoked paprika.); 2 tbsp White vinegar (Added to the poaching water to help the egg whites set.); to taste undefined Salt; to taste undefined Freshly ground black pepper

Turkish Poached Eggs with Garlic Yogurt and Chili Butter

A classic Ottoman breakfast dish featuring perfectly poached eggs nestled on a bed of creamy garlic-infused yogurt, all drizzled with a fragrant, spiced chili butter. It's a delightful balance of cool, creamy, and warm, spicy flavors.

준비 시간15 minutes

조리 시간10 minutes

총 시간25 minutes

1회 제공량2

난이도Easy

2개의 수정· Feb 8

나만의 버전 만들기

🧂 재료

4 Eggs(Large, fresh eggs are best for poaching.)
300 g Greek yogurt(Full-fat Greek yogurt will provide the creamiest texture. Ensure it's at room temperature for best results.)
2 cloves Garlic(Finely minced or grated for a smooth consistency.)
50 g Unsalted butter
1 tsp Sweet paprika
1 tsp Aleppo pepper flakes(Adds a mild, fruity heat and vibrant color. If unavailable, use a pinch of red pepper flakes and a tiny pinch of smoked paprika.)
2 tbsp White vinegar(Added to the poaching water to help the egg whites set.)
to taste Salt
to taste Freshly ground black pepper

👨‍🍳 조리법

1
Prepare the garlic yogurt: In a medium bowl, combine the room-temperature Greek yogurt with the finely minced garlic. Stir well until thoroughly combined. Season generously with salt and freshly ground black pepper to taste. Cover and set aside, or refrigerate if making ahead (bring back to room temperature before serving).
⏱️ 3 minutes
2
Poach the eggs: Fill a wide, shallow pan with about 2-3 inches of water. Add the vinegar and a pinch of salt. Bring the water to a gentle simmer over medium heat (around 80-85°C / 175-185°F). Do not let it boil vigorously. Crack each egg into a small ramekin or cup. Carefully slide the eggs, one at a time, into the simmering water. Poach for 3-4 minutes, or until the egg whites are set and the yolks are still runny. Use a slotted spoon to gently remove the poached eggs from the water and drain them on a paper towel-lined plate.
⏱️ 5 minutes
3
Make the chili butter: While the eggs are poaching or just after, melt the butter in a small saucepan over medium-low heat. Once melted, stir in the sweet paprika and Aleppo pepper flakes. Continue to cook for about 1-2 minutes, swirling the pan occasionally, until the spices are fragrant and the butter is lightly sizzling. Be careful not to burn the spices. Remove from heat immediately.
⏱️ 3 minutes
4
Assemble the dish: Divide the garlic yogurt between two shallow serving bowls. Gently place two poached eggs on top of the yogurt in each bowl. Drizzle the warm, spiced chili butter generously over the eggs and yogurt. Serve immediately.
⏱️ 1 minute

요리 기록 추적

💡 전문가 팁

✓For the creamiest garlic yogurt, ensure it is at room temperature before mixing. Cold yogurt can be too stiff.
✓The chili butter should sizzle gently when the spices are added; this indicates the butter is hot enough to release the flavors of the spices without burning them.
✓Çılbır is a traditional Ottoman breakfast dish, often served as a celebratory meal.
✓To ensure perfectly poached eggs, use the freshest eggs possible and a gentle simmer, not a rolling boil.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Add finely chopped fresh dill or parsley to the yogurt for a fresh, herbaceous note.
Sprinkle with a pinch of sumac for a tangy citrus flavor.
Serve with crusty bread for dipping.