Çılbır (Turkish Poached Eggs with Garlic Yogurt)
Çılbır pairs softly poached eggs with warm garlic yogurt and butter bloomed with pul biber, a classic Ottoman-era Turkish breakfast.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Bring the yogurt toward room temperature, then mix it with the grated garlic and salt.
- 2
Spread the garlic yogurt on warm serving plates.
- 3
Bring a wide pan of water to a bare simmer and add the vinegar.
- 4
Poach the eggs until the whites are set and the yolks remain runny, then drain carefully.
- 5
Melt the butter and bloom the pul biber just until fragrant.
- 6
Place the eggs on the yogurt, spoon over the pepper butter, and finish with optional dill.
Cook notes
Tips
For perfectly poached eggs, avoid the water boiling vigorously, as it can break the eggs apart.
Feel free to add more red pepper flakes or garlic to adjust the heat to your preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover yolks and whites in an airtight container in the refrigerator for up to 2 days.
- The yogurt can be prepared in advance and stored in the refrigerator.
Substitutions
- Greek yogurt can be used instead of regular plain yogurt for a thicker consistency.
- Butter can be replaced with olive oil for a different flavor profile.
What to Serve With
- Crusty bread or pita for dipping into the egg and yogurt mixture.
- Olives and fresh tomatoes are great side options for adding freshness.
Common Mistakes
- Avoid using fresh eggs that are too cold as they may not poach well; let them sit at room temperature for a bit.
- Don't let the water boil too vigorously while poaching eggs; a gentle simmer works best.
Recipe FAQ
What is the best way to serve Çılbır?
Çılbır is best served warm, over the seasoned yogurt, and can be accompanied by crusty bread or pita.
Can I prepare the yogurt in advance?
Yes, you can mix the yogurt with salt and pepper ahead of time and store it in the refrigerator until you are ready to serve.
Kitchen tools
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Saucepan
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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