Turkish Eggs ( Çılbır)

There’s something magical about the way creamy garlic yogurt, perfectly poached eggs, and spiced butter come together in this traditional Turkish dish. The contrast between the cool, tangy yogurt and the warm, runny yolks creates a breakfast experience that’s both comforting and elegant.

INGREDIENTS NEEDED:

• Yogurt
• Garlic
• Eggs
• Butter
• Spices: salt, black pepper, smoked paprika, chili flakes (Aleppo pepper if available) and fresh herbs for garnish( dill, parsley or chives)
• Crusty bread for serving

HOW TO MAKE TURKISH EGGS:

1. Prepare the Garlic Yogurt: Mix the room temperature yogurt with minced garlic, a pinch of salt, and a grind of black pepper. Let it sit at room temperature while you prepare the rest to let the flavors meld.
2. Make the Spiced Butter: Gently melt the butter in a small saucepan over low heat. Add the smoked paprika and chili flakes, letting them infuse for 1-2 minutes. Keep warm.
3. Poach the Eggs
   • Fill a medium pot with water (about 3 inches/ 7.5 cm deep)
   • Bring to a gentle simmer – you want tiny bubbles, not a rolling boil
   • Create a gentle vortex with a spoon
   • Crack each egg into a fine-mesh sieve first to drain excess white
   • Carefully slide the egg into the water
   • Cook for 3 minutes until white is set but yolk remains runny
   • Remove with a slotted spoon and drain on paper towels

Assembly

1. Divide the garlic yogurt between two shallow bowls
2. Place two poached eggs on each yogurt bed
3. Drizzle with the spiced butter
4. Garnish with fresh herbs
5. Season with additional salt and pepper to taste
6. Serve immediately with crusty bread

Pro Tips for Perfect Poached Eggs

• Always use the freshest eggs possible – they hold their shape better
• Room temperature eggs are crucial – they cook more evenly
• The water should be barely simmering (around 180°F/82°C)
• Strain eggs through a fine-mesh sieve to remove watery whites
• Create a gentle vortex, not a violent whirlpool
• Don’t overcrowd the pan – cook maximum 2 eggs at a time
• 3 minutes is perfect for runny yolks, add 30 seconds for firmer yolks

While poached eggs are traditional in this dish, don’t let the fear of poaching hold you back from enjoying this wonderful breakfast. Soft-boiled eggs make an excellent alternative that’s more foolproof while still providing that glorious runny yolk that makes this dish so special.

This dish is best enjoyed immediately while the contrast between the cool yogurt and warm eggs is at its peak.

Turkish Eggs (Çılbır)

There's something magical about the way creamy garlic yogurt, perfectly poached eggs, and spiced butter come together in this traditional Turkish dish. The contrast between the cool, tangy yogurt and the warm, runny yolks creates a breakfast experience that's both comforting and elegant.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Servings 2

Ingredients

  

• 240g ( 1 cup) Greek Yogurt
• 1-2 Garlic cloves
• 60g ( 4 tbsp) Butter
• 1 tsp Smoked paprika
• 1 tsp Chili flakes
• Salt and black pepper to taste
• Fresh herbs for garnish ( dill, parlsley or chives)

Instructions

 

• Mix yogurt with minced garlic, a pinch of salt, and a grind of black pepper.
• Gently melt the butter in a small saucepan over low heat. Add the smoked paprika and chili flakes, letting them infuse for 1-2 minutes.
• Poach the eggs:

  -Fill a medium pot with water (about 3 inches/ 7.5 cm deep)

  -Bring to a gentle simmer – you want tiny bubbles, not a rolling boil

  -Create a gentle vortex with a spoon

  -Crack each egg into a fine-mesh sieve first to drain excess white

  -Carefully slide the egg into the water

  -Cook for 3 minutes until white is set but yolk remains runny

  -Remove with a slotted spoon and drain on paper towels
• Assemble everything and enjoy immediately!

Keyword breakfast, eggs, turkisheggs