Traditional Çılbır (Turkish Poached Eggs)

Ingredients

• 4 fresh eggs
• 1 cup strained yogurt (Greek yogurt)Instead: strained yogurt
• 2 cloves garlic (minced)
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon red pepper flakes
• 1 tablespoon vinegar (for poaching water)
• Salt
• Fresh mint or dill (for serving)

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Fill a wide pot with water, add vinegar and a little salt, bring to a boil, then reduce heat to a simmer.

2. 2

   Whisk strained yogurt with minced garlic and salt until smooth, then divide between serving plates.

3. 3

   Crack each egg into separate small bowls. Create a whirlpool in the simmering water with a spoon and drop the egg into the center.

4. 4

   Poach the eggs for about 3 minutes, remove with a slotted spoon, and place them over the garlic yogurt bed.

5. 5

   Melt the butter in a small saucepan, add the red pepper flakes, and heat gently until sizzling.

6. 6

   Drizzle the prepared sauce over the eggs and serve hot with fresh herbs.

Note. For best results, use fresh eggs at room temperature, and ensure the poaching water is at a gentle simmer rather than a rolling boil.