This Dish Will Change the Way You Eat Poached Eggs | Çılbır (Turkish Poached Eggs)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor.

Start with 1/2 cup of strained whole milk yogurt and add 1/4 teaspoon of grated garlic and a pinch of salt, mixing well.

Spread the yogurt mixture evenly on a plate to create a bed for the poached eggs.

Crack the eggs into a colander to let the thin whites drain for 20 to 30 seconds.

In a dutch oven, add 1.5 quarts of water, 1 tablespoon of white vinegar, and 1 teaspoon of salt, then bring to a gentle simmer.

Slide the eggs from the colander into the simmering water, one at a time, and poach for about 3 minutes until the whites are set but yolks remain runny.

Remove the eggs from the water and drain them on a paper towel to wick away moisture.

Place the poached eggs on top of the yogurt on the plate.

In a small pan, melt 1 tablespoon of unsalted butter over medium heat until it starts to sputter.

Add 1/2 teaspoon of pul biber to the melted butter and stir for flavor.

Drizzle the spiced butter over the poached eggs and garnish with dried mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens