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Turkish Poached Eggs

by Nazreen Ebthisam
written by Nazreen Ebthisam 2.7K views
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Turkish Poached Eggs Cilbir

Turkish Poached Eggs / Cilbir is a classic Turkish dish that pairs poached eggs with yogurt mixed with garlic. Pour melted butter infused with red pepper or paprika over the top. Many cooks now prefer Aleppo pepper in the butter, though paprika makes a great substitute.
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Turkish Poached Eggs

Serves: 1 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Eggs - 2
  • Thick Curd - 3/4 cup (whisked)
  • Garlic - 1 cloves (crushed)
  • Parsley Leaves
  • Salt
  • Cayenne Powder - 1 tsp
  • Olive Oil - 2 tsp
  • Toasted Bread
  • Chilli Butter Sauce
  • Butter - 3 tbsp
  • Chilli Flakes - 2 tsp
  • Chilli Powder - 2 tsp

Instructions

  1. Whisk curd and crushed garlic together. Add salt and cayenne powder and mix further. Spread the curd to a plate. Mix little parsley in oil and drizzle over the curd and keep aside.
  2. Melt butter, add chilli flakes and chilli powder. Mix and cook for 1 minute and remove from flame.
  3. Boil salted water, slide eggs slowly one or 2 eggs at a time and cook on low flame for 2 to 4 minutes. Remove the poached eggs slowly and place it on the curd.
  4. Pour the butter sauce on top of the egg and serve with butter toasted breads.