Cilbir (Turkish Eggs)
The garlic is completely optional, just don't skimp on the butter!If you need some extra insight on how to poach eggs in the way I describe in the instructions, there is more information here. If you prefer, use your own favoured way to make poached eggs, as long as they come out soft and runny.If you feel you're missing some vitamins and minerals, this would be lovely with a couple of slices of tomato sprinkled with herbs.
Servings: 1
Ingredients
- White vinegar
- 30 g butter
- A pinch of ground paprika
- 120 g pot of Greek yoghurt
- ΒΌ clove of garlic crushed
- 2 eggs
- Salt and black pepper
- Chopped herbs and pul biber chilli flakes to serve
Instructions
- Fill a deep saucepan with water until there is 2 inches (5 cm) of space from the top. Pour in the white vinegar (this can be any old white vinegar, we keep ours with the cleaning products). You need at least 2 big glugs of vinegar in there, don't be too cautious. Set the saucepan over high heat to come to the boil.
- Melt the butter in small saucepan or frying pan. Let it sizzle then start to brown and smell nutty, around 4 minutes. Remove it from the heat and pour into a small jug or bowl. Add the pinch of paprika and stir to combine.
- Meanwhile, add the garlic, if using, to your pot of yoghurt along with a pinch of salt, and stir to combine.
- Prepare a plate with a couple of sheets of kitchen paper on top. Once the poaching water is at a rolling bowl, gently crack 2 eggs into the centre of the pan. They should fall like tear drops and the vinegar will set the white immediately. Make the sure the water remains at an even boil to prevent the eggs from flattening, so monitor the temperature.
- After 2 minutes, they will be cooked yet soft in the centre so fish them out with a slotted spoon and place them on the paper-lined plate. Sprinkle with a little salt.
- Scoop the yoghurt out onto a wide bowl, top with the eggs then drizzle all over with the paprika butter. Sprinkle with herbs and pul biber chilli as garnish.