Published By: Sreyanshi

Have you ever tried Turkish eggs before?

I wish someone had informed me sooner what a fantastic meal you can make by combining spicy butter sauce, herbed Turkish yogurt, and flawlessly poached eggs. Our new favorite breakfast for a leisurely Sunday morning is Turkish Eggs or Cilbir. One of the most well-liked dishes in Turkish cuisine is eggs. This recipe goes nicely with a crusty slice of bread and some grilled tomatoes. Turkish eggs, also known as cilbir, are a wonderful breakfast or brunch dish since they are quick and simple to prepare and bring lovely and spicy flavors from Turkey.

Ingredients for our recipe for Turkish eggs is:

A vegetarian for breakfast or brunch

Simple to make

Middle Eastern food prepared using basic components

Spicy

Suitable for weekends

When you don't have many ingredients on hand and want to make something quick, wholesome, and delectable for your family, you make cilbir. In particular in Middle Eastern or Mediterranean nations, it makes use of common products that many people already have at h

A review of the best cilbir turkish yogurt's ingredients and versions.

Select Turkish or Greek yogurt that is creamy and of high quality. It must be thick in order to serve as the dish's basis. If Greek or Turkish yogurt is not available, be sure you get any creamy yogurt that is unsweetened.

Wholesome herbs. Fresh mint and dill are used. Parsley, oregano, cilantro, and other fresh herbs are all acceptable additions.

Garlic. Although we frequently include a few garlic bulbs to our recipes because we enjoy garlicky cuisine, garlic can overshadow other flavors when served raw. Be careful not to add too much. You shouldn't need more than a half-clove.

Eggs. Make certain you use fresh eggs. They are simpler to kidnap. Each egg is typically made for one individual. It should be plenty to start the day when served with Greek yogurt, seasoned butter sauce, and some crusty bread. Two eggs could be preferable if you plan to prepare Turkish eggs for lunch or dinner.

Butter. Kerrygold butter is the brand we prefer to use at home. We advise using unsalted butter at room temperature. Use olive oil or margarine equally well.

Spices. We use smoked paprika and chilli flakes in this dish since we always have them on hand. Use Aleppo pepper instead if you have any on hand.

Cooking technique

Get the yogurt ready. Greek yogurt, fresh herbs, and garlic are mixed to make Turkish eggs, or Cilbir. We make our yogurt base using fresh dill and mint. The dill, mint, and grated or crushed garlic should all be chopped finely before being combined with the Greek yogurt. Then add a dash of salt and pepper to taste. One teaspoon of lemon juice is an option.

Boil the eggs. For some people, poaching eggs seems easy, but for others it might be really difficult. Don't worry if you fall into the second category or if you've never made poached eggs before; it's simpler than you may think to achieve perfection. Bring water in a large saucepan to a rolling boil. Make a vortex and then add 1 tablespoon of vinegar. Crack the egg, then place it in the boiling water vortex's center. To produce the ideal egg with a runny yolk, cook for two to three minutes. While cooking the second egg, remove the egg with a slotted spoon and set it aside.

Make the butter-chili sauce. Melt the butter in a small saucepan or skillet over medium heat. Add the spices and whisk with a wooden spoon as soon as the butter begins to boil. Turkish eggs are often made with Aleppo pepper, but in our recipe, we use chili flakes and smoky paprika. After stirring, the sauce is prepared for serving.