Cilbir - Perfectly Poached Turkish Eggs Over Yogurt
Cilbir - Perfectly Poached Turkish Eggs Over Garlicky Yogurt, with Aleppo pepper flakes and your best olive oil.
Course Eggs
Cuisine Mediterranean
Keyword Cilbir Turkish Eggs
Prep Time 20 minutesminutes
Cook Time 3 minutesminutes
Total Time 23 minutesminutes
Servings 2servings
Equipment
Saucepan
2 Serving bowls
Ingredients
1cupThick Yogurt - Lebnehor homemade, room temperature
1Garlic clovecrushed
pinchSea Salt
2Fresh Eggs
1tspWhite vinegar
2tbspExtra virgin olive oil
1tspAleppo pepperor red pepper flakes
Instructions
In a small mixing bowl, combine the room-temperature yogurt and garlic. A pinch of salt, whisk, taste and add more salt if it suits you. Transfer the yogurt to the two serving dishes, preferably shallow bowls. Set aside.
The poached eggs can be made at this time, following a familiar technique of your choice, or this restaurant style of cooking a soft poached egg.
Bring a medium saucepan full of water to a boil. Stir the vinegar into the boiling water. Gently open the first egg into the simmering water and with a slotted spoon, gather the loose egg whites close to the yolks, while stirring the water around it, keeping motion in the water. Do the same with the second egg and allow to cook for 2-3 minutes. Remove and set on a plate lined with a paper towel or parchment paper.
In a small pan, warm the olive oil and Aleppo pepper.
Transfer the poached eggs to the prepared yogurt bowls, place the poached egg in the middle and drizzle the heated oil across the top.