Cilbir (Çılbır) — Turkish Poached Eggs on Garlic Yogurt with Chili Butter

• 300 gGreek-style yogurt (full-fat, plain) (Use thick yogurt for a stable base)
• 6 gGarlic, finely grated (About 1 large clove)
• 5 mlLemon juice (Brightens the yogurt without making it runny)
• 2 gFine sea salt (Mix in, plus a little for the poaching water)
• 4Large eggs (Very fresh eggs hold their shape best)
• 1500 mlWater (For poaching)
• 15 mlWhite vinegar (Helps the whites set quickly)
• 60 gUnsalted butter (Traditional richness; do not brown)
• 4 gAleppo pepper flakes (Mild, fruity heat)
• 2 gSweet paprika (Adds color and sweetness)
• 1 gDried mint (Classic optional accent)
• 10 mlExtra-virgin olive oil (Optional, for a glossy finish)
• 6 gFresh dill, chopped (Optional but common)

Instructions

1. 1

   Make the garlic yogurt base first so the flavors can meld. In a bowl, whisk the yogurt with grated garlic, lemon juice, and 2 g salt until completely smooth and glossy.

2. 2

   Warm the yogurt slightly so it doesn’t chill the eggs on contact. Set the bowl over a pan of barely simmering water for 1–2 minutes, stirring constantly, until it reaches about 25–30°C and feels cool-warm rather than cold.

3. 3

   Prepare the poaching setup and keep the water gentle. In a wide saucepan, combine 1500 ml water with vinegar and bring it to a simmer, aiming for small bubbles rather than a rolling boil.

4. 4

   Crack each egg into a small cup so you can add it cleanly and check for shell. Stir the simmering water once to create a slow vortex, then slide in one egg and repeat with the remaining eggs, spacing them apart.

5. 5

   Poach the eggs until the whites are set and the yolks are still runny. Keep the water at a bare simmer and cook for 3 minutes 15 seconds to 3 minutes 45 seconds, then lift each egg out with a slotted spoon and drain briefly on a paper towel.

6. 6

   Make the chili butter while the eggs cook so it stays fragrant and bright. Melt the butter in a small pan over low heat, then add Aleppo pepper, paprika, and dried mint and cook for 30–45 seconds, just until the spices bloom without darkening.

7. 7

   Assemble immediately for the classic contrast of warm and cool. Spoon the warm garlic yogurt onto two plates, nestle two poached eggs on each, and drizzle the chili butter over the eggs; finish with olive oil and dill if using.