Cilbir Poached Eggs Yogurt (Printable)

Silky poached eggs rest on garlicky yogurt crowned with warm, spiced brown butter and fresh herbs.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 ml)
02 - 1 small garlic clove, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper (or substitute with 1/2 teaspoon mild chili flakes and 1/2 teaspoon sweet paprika)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# How To Make It:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl. Mix until smooth and evenly spread over two shallow serving plates. Set aside at room temperature.
02 - Fill a medium saucepan with 3 inches of water. Add white vinegar and a pinch of salt, then bring to a gentle simmer without boiling.
03 - Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide eggs in one at a time. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
04 - Melt butter over medium heat in a small saucepan. Cook until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat, stir in Aleppo pepper (or chili flakes and paprika) and cumin if using.
05 - Position two poached eggs atop each yogurt plate. Drizzle generously with spiced brown butter.
06 - Sprinkle with fresh dill and serve immediately. Accompany with crusty bread if desired.

# Expert Suggestions:

01 -
  • It transforms four humble ingredients into something that tastes like you've been cooking Turkish breakfast your whole life.
  • Poached eggs become forgiving once you master the vortex trick, and the payoff is absolutely worth those first nervous attempts.
  • Brown butter with Aleppo pepper is a flavor combination so good you'll find yourself making it for other dishes just to have an excuse.
02 -
  • The water temperature is everything—if it's too hot, your egg whites shred; too cool, and they never set. Aim for that quiet simmer, not a boil.
  • Brown butter happens fast and can tip into burned in seconds, so stay close and pull it off the heat the moment you smell that nutty aroma.
  • Stale eggs actually poach better than very fresh ones because the whites cling tighter to the yolk, but you still want eggs less than a week old.
03 -
  • If Aleppo pepper is truly impossible to find, combine equal parts sweet paprika and mild chili flakes for a surprisingly close approximation.
  • A squeeze of fresh lemon juice whispered into the yogurt just before serving adds brightness that elevates the whole dish.
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