Chilbir (Turkish Poached Eggs with Garlic Yogurt

Ingredients:

Produce
• 1/2 tsp Aleppo pepper
• 1/3 oz Dill
• 2 cloves Garlic (minced/grated or roasted garlic/ garlic powder)
Refrigerated
• 3 Eggs, fresh
Baking & Spices
• 1/4 tsp Black pepper
• 1/2 tbsp Paprika, sweet, or smoked regular
• 1/2 tsp Salt
Oils & Vinegars
• 1 tbsp Olive oil, extra virgin
Dairy
• 1 1/8 oz Butter, unsalted
• 1 1/2 cups Yogurt, natural

Preparation:

STEP 1: PREPARE THE GARLIC YOGURT BASE

First, wash and chop the dill and finely mince or grate the garlic.

Then, either in a medium bowl or directly onto your serving dish, combine the yogurt, dill, garlic, and salt and pepper. Mix well and then set aside to “marinate” while preparing the remainder of the dish.


Steps for mixing yogurt with dill

STEP 2: POACH THE EGGS

There are several ways you can poach the eggs, including cracking them gently into a swirling pool of hot water OR using a “spoon” hack method. There are also egg poaching pans and silicone molds. Follow this method for poached eggs for all my top tips and tricks! However, the basic gist is:


Bring a medium saucepan of water to a gentle boil (when fine air bubbles begin to rise), then add the vinegar (this will help stop the eggs from dispersing in the water).

Meanwhile, crack your eggs, one at a time, into a small sieve to remove any of the “watery” whites (for better shaped poached eggs). Then transfer the eggs to separate small bowls (which makes it easier to pour them into the water).

When the water is ready, mix it with a spoon to create a vortex and then pour the first egg into the center of the pan. Allow it to gently move to one side and begin forming before pouring the second egg into the other side of the saucepan (so they don’t “stick”).


Allow each egg to cook for between 2-3 minutes based on how soft you want the yolk to be, then use a slotted spoon to remove them from the water to stop them from overcooking.

Poaching an egg

Feel free to place them in an ice bath or rinse with cold water to eliminate any leftover vinegar flavor and stop the cooking process. Though this isn’t necessary. You could also transfer to paper towels to drain.

STEP 3: PREPARE THE PAPRIKA BUTTER AND ASSEMBLE

At the same time as poaching the eggs, prepare the paprika butter by melting the butter in a small skillet, then adding the smoked paprika and stirring well for just a few seconds.

Steps for melting butter with paprika

It’s best to remove it from the heat almost immediately after adding the paprika, to reduce the risk of burning it.

To assemble the Chilbir, place the yogurt base first, drizzle with a small amount of extra-virgin olive oil, the paprika butter, and finally, top with the poached eggs. Sprinkle with additional dill and some Aleppo pepper over the top.

You can optionally heat the extra-virgin olive oil before adding it to the dish.

Enjoy immediately with your bread of choice!

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