Cilbir Poached Eggs Yogurt (Printer View)

Silky poached eggs rest on garlicky yogurt, topped with spiced brown butter for a rich, savory flavor.

# What you'll need:

→ Yogurt Base

01 - 1 cup plain Greek yogurt (full-fat preferred)
02 - 1 small clove garlic, finely minced or grated
03 - 1/4 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
08 - 1 teaspoon Aleppo pepper (or 1/2 teaspoon mild chili flakes and 1/2 teaspoon sweet paprika as substitute)
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

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

# Method:

01 - Combine Greek yogurt with minced garlic and sea salt until smooth. Spread evenly on two shallow plates and keep at room temperature.
02 - Fill a medium saucepan with about 3 inches of water. Add white vinegar and a pinch of salt, then heat until just simmering; avoid boiling.
03 - Crack each egg into a small bowl. Stir water gently to create a vortex and slide in eggs one at a time. Poach for 2 to 3 minutes until whites are set but yolks remain soft. Remove with slotted spoon and drain on paper towels.
04 - While eggs poach, melt butter in a small saucepan over medium heat. Cook until it foams and turns golden brown with a nutty aroma, about 2 to 3 minutes. Remove from heat, then stir in Aleppo pepper (or chili flakes and paprika) and cumin if using.
05 - Place two poached eggs atop each yogurt-covered plate. Drizzle generously with spiced brown butter. Garnish with fresh dill and serve immediately with optional crusty bread.

# Expert Advice:

01 -
  • You'll impress people with a restaurant-quality dish that takes barely twenty minutes and requires no fancy techniques.
  • The contrast of cool yogurt, warm eggs, and nutty brown butter creates layers of flavor that feel almost decadent for something so simple.
  • It works as a show-stopping brunch or a quiet comfort meal on a weeknight.
02 -
  • The temperature difference between cool yogurt and warm eggs is part of the magic; don't heat the yogurt or chill the eggs—this contrast is intentional.
  • Poaching eggs takes practice, but once you understand the water temperature and the gentle vortex, it becomes almost meditative.
  • Brown butter can go from golden to burned in seconds; watch it carefully and remove it the moment it smells toasted and nutty.
03 -
  • Have your plates at room temperature and your yogurt spread and ready before you start poaching; cilbir waits for no one.
  • Fresh eggs are forgiving; older eggs won't poach as neatly, so if your eggs have been sitting in your fridge for weeks, save them for scrambling.
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