Çılbır, a Turkish recipe of poached eggs with yoghurt, was once eaten by Ottoman sultans. It is usually served with a sauce made from butter and Aleppo pepper.
For this recipe the yoghurt and eggs need to be at room temperature. Whisk 1½ cups of Greek-style yoghurt with ¼-½ a teaspoon of salt, some freshly ground black pepper, a pinch of cayenne pepper and 1-2 crushed cloves of garlic. Set aside until ready to serve. Bring a pot of water to boil – poaching eggs is easier in a large and deep pot of water – and add a tablespoon of vinegar. While you’re waiting for the water to boil make the butter sauce. Melt 4 -5 tablespoons of butter in a small skillet and add 2-3 teaspoons of flaked Aleppo pepper, ½ a teaspoon of ground cumin and ¼ of a teaspoon of smoky paprika. Aleppo pepper is a mild chilli and as I didn’t have any I used Korean chilli flakes instead. Keep the sauce warm, allowing the spices to steep while you poach the eggs. When the water is at a rolling boil, break each egg into the water close to the surface in a part of the pot where the water is bubbling. Prepare a tea-towel on a tray and when the eggs are cooked to your liking use a slotted spoon to remove them to the towel. If you’re not sure how long to poach the eggs for, 3 – 3½ minutes is a good guide but you can also use the slotted spoon to remove an egg from the water and carefully prod it to see how soft it feels. You should be able to tell when the bounce is just right. To serve, place some of the yoghurt on each plate, top with 2 poached eggs and drizzle with the butter sauce. Garnish with fresh parsley or mint and serve with warm Turkish bread.
* adapted from this recipe by Chef John from allrecipes.com
michelle picker cooks 