Today we're making Turkish Çılbır, an ADDICTIVE dish of poached eggs and Yoghurt sauce. You can make this with or without dill, and either way it will be an amazing meal.
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0:00 Intro
0:43 Perfect poached eggs 101
4:50 Making the Yoghurt sauce
6:03 Plating part 1
6:33 Making the butter sauce
7:09 Plating part 2
8:10 Taste test and Review
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How to make Simit, by Turkish Food Travel • How to make Simit (Tur...
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Recipe (per serving):
100g (3.5 oz) Greek/Turkish yoghurt
2 Eggs
1/2 Clove Garlic
1/8 Tsp Salt
1/4 Tsp Pul biber or Aleppo Pepper flakes
1 Tbsp Butter
1g Dill (optional)
1 Tbsp vinegar for cooking the eggs
Salt for garnish
Bread for serving
Directions:
To poach the eggs:
1- Fill a pan with water and bring it to a boil
2- Turn the heat down to medium and let the pot come to a gentle simmer, add the vinegar in
3- Crack your eggs into a ramekin, if the eggs aren't very fresh you can strain them with a strainer to remove the runny whites to prevent wispy egg whites
4- Place your egg into the pan and start a timer for 2.5 minutes (3 for a large egg)
5- You can add more eggs every 30 seconds after that
6- When the timer goes off remove the first egg, then remove each egg 30 seconds after that
7- Drain them using a spider or slotted spoon then place them directly on your plate
To make the yoghurt sauce:
1- Place the yoghurt in a mixing bowl
2- Mince the garlic and add in with the salt. If using dill, remove it from the stalks and roughly chop before adding it in
3- Mix together really well then thin the mixture out with some water (hot if the yoghurt was cold) until it reaches a custard like consistency
To make the butter sauce:
1- Melt the butter in a pan
2- Add the Pul Biber to the pan and allow to infuse into the butter for 30 seconds until foamy
To plate:
1- Add the yoghurt to a plate/bowl and spread it out with the back of a spoon
2- Place the eggs on top
3- Pour the butter mixture over the eggs
4- Serve with crusty bread and enjoy