Turkish Eggs (Çılbır)Turkish
PlateMap recipe · #143

Turkish Eggs (Çılbır)

Soft poached eggs on cool garlic yogurt, topped with foaming butter infused with red pepper flakes and a little dill. An Ottoman breakfast still served across Turkey.

20minutes
2Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 4done
Set up your tools

Heavy skillet, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Yogurt

    5 minutes

    Mix the yogurt with the crushed garlic and a pinch of salt and spread it on two plates. Leave it to come to room temperature.

    Success cue

    Smooth garlic yogurt spread on the plates.

  2. 02

    Poaching

    8 minutesGentle simmer

    Bring a wide pan of water to a gentle simmer with the vinegar. Crack each egg into a cup, slide it into the water and poach for 3 to 4 minutes, until the whites are set and the yolks runny.

    Success cue

    Set whites wrapped around soft yolks.

    Watch out

    Runny yolks are not recommended for young children, pregnant women or anyone with a weak immune system; poach those eggs for 6 minutes.

  3. 03

    Plating

    2 minutes

    Lift the eggs out with a slotted spoon, drain them and set them on the yogurt.

    Success cue

    Two eggs on each plate of yogurt.

  4. 04

    Pepper butter

    2 minutesMedium heat

    Melt the butter until it foams, stir in the Aleppo pepper for 30 seconds and spoon it over the eggs. Sprinkle with dill.

    Success cue

    Red butter pooling over the eggs.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

A splash of vinegar in the water helps the whites wrap around the yolks.

  • • Fresh eggs hold together best when poached.
  • • Take the yogurt out of the fridge early; cold yogurt cools the eggs.

Common mistakes

  • • Boiling the water hard, which tears the eggs apart.
  • • Burning the butter, so it tastes bitter.

Serving ideasServe at once with warm crusty bread for the yogurt and yolk.

Potential allergens

Egg, Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

What is pul biber?

Turkish red pepper flakes, mild and fruity; Aleppo pepper is the same kind and works perfectly.

Can I fry the eggs instead?

Yes. Fried eggs with soft yolks work too, though poached is traditional.

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