Turkish Cilbir Garlic Yogurt Eggs

Instructions

1. 1

   Wash hands and set out 8 large eggs at room temperature. Peel and finely mince 15 g garlic. In a medium bowl, whisk 500 g strained yogurt with the garlic and 5 g salt until smooth. Toast 200 g sourdough bread slices. Fill a wide 25 cm skillet with 6 cm of water and set over medium heat.

2. 2

   Divide the garlicky yogurt evenly between 4 shallow wide serving bowls and spread it into an even layer using the back of a spoon. Let the yogurt sit at room temperature while you cook the eggs so it does not chill the hot eggs later. Toast the bread in a toaster or hot dry skillet until crisp and golden brown.

3. 3

   Add 20 ml white vinegar to the simmering skillet of water. Reduce heat to low so the water barely simmers with gentle bubbles. Crack 1 egg into a small ramekin. Create a gentle vortex in the water with a wooden spoon, then lower the egg into the center. Repeat with 3 more eggs, cooking 4 eggs per batch to avoid crowding.

4. 4

   Poach the eggs over low heat for 3 to 4 minutes until the whites are fully set but the yolks remain soft and runny. Gently remove each egg with a slotted spoon and drain briefly on a paper-towel-lined plate. Poach the remaining 4 eggs the exact same way. If the water boils vigorously, lower heat so eggs do not break apart.

5. 5

   In a small saucepan or small frying pan, melt 60 g butter with 20 ml olive oil over medium-low heat. Cook for 2 minutes until the butter foams, then stir in 8 g pul biber pepper flakes. Swirl the pan for 30 seconds until the oil turns vibrant red and smells fragrant. Remove from heat immediately so the pepper does not burn.

6. 6

   Place 2 poached eggs gently on top of the garlic yogurt in each of the 4 prepared bowls. Drizzle the warm spicy chili butter generously over the eggs and yogurt. Serve immediately while hot with the crispy toasted bread on the side for dipping into the velvety yolks and garlic yogurt.