Cilbir Turkish Poached Eggs (Printable)

Delicate poached eggs atop garlicky yogurt, finished with spiced brown butter for a flavorful brunch.

# What you need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt (240 g)
02 - 1 small garlic clove, finely minced
03 - ¼ teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar (for poaching water)
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter (45 g)
08 - 1 teaspoon Aleppo pepper or ½ teaspoon mild chili flakes plus ½ teaspoon sweet paprika
09 - ½ teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# Directions:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl, stirring until smooth. Spread evenly onto two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 7.5 cm (3 inches) of water. Add white vinegar and a pinch of salt, then bring to a gentle simmer; avoid boiling.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle whirlpool and carefully slide eggs in one by one. Poach for 2 to 3 minutes until whites are set and yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Continue cooking until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat and stir in Aleppo pepper (or chili flakes and paprika) and cumin if used.
05 - Place two poached eggs atop each yogurt base. Generously drizzle with spiced brown butter, garnish with fresh dill, and serve immediately. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes barely twenty minutes, so you can feel fancy on a Tuesday.
  • The contrast between cool, tangy yogurt and warm, nutty butter is honestly addictive and keeps you reaching for more bread.
  • It's naturally vegetarian and gluten-free (if you skip the bread), making it easy to share with almost anyone.
02 -
  • The water temperature is everything—too hot and your eggs'll turn into scrambled shards, too cool and they'll fall apart. Aim for a gentle simmer where you see small bubbles rising, not a boiling chaos.
  • Brown butter smells incredible right before it burns, so stay close to the stove during that step; the difference between nutty-perfect and burnt-bitter is about thirty seconds.
  • If your yogurt is cold from the fridge when you serve, the cold-warm contrast works against you—let it sit out while you cook so it reaches room temperature and stays creamy.
03 -
  • Crack your eggs into small bowls first—it takes five extra seconds but makes sliding them into the water infinitely easier and your success rate jumps immediately.
  • If you're cooking for more than two people, keep finished poached eggs warm in a shallow bowl of hot water while you finish the others, then drain and plate at the last second.
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