Turkish Garlic Yogurt Poached Eggs (Çılbır)

Instructions

1. 1

   Mise en place: Peel and finely mince 2 garlic cloves. Finely chop 10g of fresh dill. Measure 300g of strained yogurt and leave it on the counter for 15 minutes to reach room temperature. Set out a medium pot for poaching, a small butter pan, a balloon whisk, and a plate lined with paper towels.

2. 2

   Whisk 300g room temperature strained yogurt with the minced garlic and 3g salt in a bowl using a balloon whisk for 1 minute until completely smooth and creamy. Divide the garlic yogurt evenly between two wide serving bowls and spread it gently with the back of a spoon to create a flat layer. Set aside at room temperature.

3. 3

   Fill a medium pot with 1 liter of water and add 15ml white vinegar. Heat over medium-high heat until small bubbles form at the bottom and gently rise (a quiet simmer, not a rolling boil). If the water boils vigorously, reduce the heat to medium-low so the bubbling slows down; boiling water will tear the delicate egg whites apart.

4. 4

   Crack 1 cold egg into a small cup. Stir the simmering water with a spoon to create a gentle vortex in the center. Carefully slide the egg right into the middle. Poach on low heat for 3 minutes until whites are set but yolks remain soft. Lift with a slotted spoon onto paper towels. Repeat for the remaining 3 eggs, doing 2 at a time max.

5. 5

   Melt 40g unsalted butter in a small pan over medium-low heat for 2 minutes until it foams lightly and smells nutty. Turn off the heat immediately, move the pan off the burner, and stir in 5g pul biber (Aleppo pepper). Whisk for 30 seconds until the butter turns a deep crimson color and releases a toasted pepper aroma without burning.

6. 6

   Gently nestle 2 warm poached eggs on top of the cold garlic yogurt layer in each bowl. Drizzle the sizzling warm red pepper butter evenly over the eggs and yogurt. Garnish with 10g finely chopped fresh dill and serve immediately while the contrast between warm eggs, hot infused butter, and cool garlic yogurt is at its best.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min