Turkish Poached Egg with Yogurt Recipe
From Milk Street 365 by Christopher Kimball
Start to finish: 30 minutes
Servings: 4
This classic Turkish dish, called çilbir, nestles runny yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter. We also add a handful of herbs for fresh flavor and bright color. Aleppo pepper gives the infused butter a vibrant red hue and subtle heat. If you can’t find it, use 2 teaspoons sweet paprika plus ½ teaspoon red pepper flakes. If you’re hesitant to poach eggs, fear not. This method is straightforward. We use 3 quarts of water in a Dutch oven so the temperature doesn’t fall precipitously when the eggs are added. And a little vinegar in the water helps the proteins set quickly, resulting in eggs with less “feathering” of the whites. Serve warmed bread alongside, either a crusty, country-style loaf or soft, tender flatbread.
Ingredients:
- 2 small garlic cloves, finely grated
- 1¼ teaspoons lemon juice
- 4 tablespoons salted butter, cut into 3 or 4 pieces
- 1 tablespoon Aleppo pepper (see headnote)
- 2 cups plain whole-milk or low-fat Greek yogurt
- Kosher salt
- 2 tablespoons lightly packed fresh cilantro
- 2 tablespoons lightly packed fresh mint, torn if large
- 1 tablespoon lightly packed fresh dill
- ¼ cup white vinegar
- 4 large eggs
- Flaky sea salt, to serve (optional)
In a medium bowl, stir together the garlic and lemon juice; set aside for 10 minutes. Meanwhile, in an 8-inch skillet over medium, heat the butter until bubbling. Add the Aleppo pepper and cook, swirling, until bright red and fragrant, about 1 minute. Remove from the heat and set aside.
To the garlic-lemon mixture, stir in the yogurt and ¼ teaspoon salt. Divide among 4 serving bowls, then set aside at room temperature. In a small bowl, toss together the cilantro, mint and dill; set aside. In a large Dutch oven over medium-high, combine 3 quarts water and the vinegar; bring to a boil. Break 1 egg into a small bowl, ramekin or teacup. Add the egg to the water by holding the bowl just above the surface, tilting it and letting the egg slide in; the egg will sink. Repeat with the remaining eggs, spacing them evenly and noting the order added. Simmer gently, uncovered and without stirring, until the whites are set but the yolks are still soft, 3 to 4 minutes; do not boil.
Using a slotted spoon, remove the eggs one at a time in the order they were added, allowing excess water to drain off, and place on a plate. Let drain for a few minutes, then place 1 egg in each bowl, setting it on the yogurt. Drizzle each serving with 1 tablespoon of the Aleppo butter and top with the herbs, dividing it evenly. Sprinkle with sea salt (if using).
Cook with confidence every day! Dig into 365 essential recipes and tons of foundational resources—from the James Beard Award winning team at Christopher Kimball’s Milk Street.
This is Milk Street’s new and comprehensive guide to today’s recipe repertoire, full of fresh flavors and simple yet game-changing techniques. This is everyday cooking you actually want to cook every day.Milk Street 365 is both inspiration and reference for the contemporary kitchen, with recipes that will change the way you cook at home==from soups, stews and salads to flatbreads, pizzas and noodles. Dishes include:
- Velvety Turkish Scrambled Eggs with Yogurt
- Vietnamese Pork and Scallion Omelette
- Butter Beans in Tomato Sauce with Dill and Feta
- Thai Green Curry Chicken and Vegetables
- Taiwanese Five-Spice Pork with Rice
- Garlic-Rosemary Burgers with Taleggio Sauce
- Cheese-Crisped Pinto Bean Quesadillas
- Plus deep dives into ingredients, pantry basics, and foundational techniques that every cook should master.
You’ll learn better ways to roast chicken (hint: flat birds crisp better, and seasonings stay in place when slid under the skin) and discover bold finishes for chops and steaks (think a slather of cilantro-lime sauce or a smear of miso butter).
Here, fundamental recipes and their nearly endless variations are paired with lessons on the art and science of good cooking. Sidebars and charts deliver valuable guidance about the tools, ingredients and techniques that comprise the modern kitchen.
It’s a 360-degree approach for all 365 days of the year.