Turkish style poached eggs with yogurt

Today we have trouble even to remember our mother’s cooking, because foods are designed in laboratories to be more attractive and popular.

Çılbır (poached egg) is one of our forgotten dish, which comes from 15th century today and please our palate.

  • 4 eggs
  • 1 garlic clove (crushed)
  • 3/4 cup full fat yogurt
  • 2 cup water
  • 1 T white vinegar
  • for the sauce:

  • 2 T butter
  • dried crushed red pepper
  • salt
  • In a ball, stir well yogurt with garlic.

    Fill a large skillet with water. Add 1 T white vinegar and bring to boil.

    When little bubbles come from the bottom of the pan, crack an egg in it. Cook each egg about 4 minutes, until the white is opaque.

    Take the eggs with a spatula and rinse. The eggs should be wobbly inside, so be careful while removing.

    In a saucepan, melt butter. When it starts to sizzle, add red pepper and stir. Season with salt.

    Put yogurt and garlic mix to the serving plate.

    Place two eggs and garnish with butter, pepper sauce.

    Serve with a warm pita or an artisan bread.

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