By Ozan
Çılbır (Turkish Poached Eggs)
9 steps
Prep:5minCook:15min
Çılbır is a staple in Turkish Cuisine. The creamy yolks combines perfectly with the garlicky and herby yogurt and the spicy oil is the chef’s kiss. It is eaten as a meze or for any meal of the day. I usually prefer it for breakfast, sadly omitting the garlic. I poached eggs with the method of www.downshiftology.com. I simply find their method to be the best for me. Afiyet Olsun!
Updated at: Wed, 16 Aug 2023 19:45:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories199.1 kcal (10%)
Total Fat13.7 g (20%)
Carbs3.4 g (1%)
Sugars2.3 g (3%)
Protein14.6 g (29%)
Sodium233.4 mg (12%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For the Spicy Oil
Instructions
For the Yogurt
Step 1
Put yogurt in a bowl or your serving plate and grate the garlic and add salt to your liking.
Step 2
Mix it and adjust the consistency to your liking by adding water while mixing.
To Poach the Eggs
Step 3
Bring a large pot of water to a boil, then reduce to low.
Step 4
Crack the egg in a fine mesh sieve (over a small bowl or the sink) and remove the liquidy whites.
Step 5
Transfer the egg to a small ramekin or bowl.
Step 6
Add one tablespoon of light-colored vinegar to the pot and stir to create a vortex.
Step 7
Pour the ramekin with the egg into the middle of the vortex and set a timer for 3 minutes.
Step 8
Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and place them on the yogurt.
For The Oil
Step 9
Before starting to cook your last egg, get a small pan or a saucepan and add the Evoo or butter/ghee and add the cayenne pepper. Place it on low heat. Stir and whisk constantly to not to burn the pepper and oil. When it starts to sizzle, give it a few seconds and take it off the heat. Pour over the eggs.
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