Çılbır is a Turkish poached egg dish built on a bed of garlicky strained yogurt and finished with warm pul biber-infused butter, delivering creamy, tangy, and spiced flavors in one bowl.
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Stir yogurt, garlic, and salt in medium bowl until just combined. Divide yogurt mixture evenly among 4 serving plates or shallow bowls, spreading each portion with small spatula or back of spoon to make flat bed large enough to hold 1 poached egg. Set aside plates and allow yogurt to warm up while you prepare eggs.
Bring 1½ quarts water to boil in Dutch oven over high heat. Meanwhile, crack eggs, one at a time, into colander. Let stand until loose, watery parts of whites drain away from eggs, 20 to 30 seconds. Gently transfer eggs to 2-cup liquid measuring cup.
Add vinegar and 1 teaspoon salt to boiling water. Remove pot from heat. With lip of measuring cup just above surface of water, gently tip eggs into water, one at a time, leaving space between them. Cover pot and let stand until whites closest to yolks are just set and opaque, about 3 minutes. If after 3 minutes whites are not set, let stand in water, checking every 30 seconds, until eggs reach desired doneness.
While eggs cook, heat butter in small saucepan over medium heat until it sputters, 2 to 3 minutes. Stir in pepper flakes (butter will foam) and remove from heat.
Using slotted spoon, carefully lift and drain 1 egg over pot. Pat bottom of spoon dry with paper towel and gently place egg on yogurt bed. Repeat with remaining eggs. Drizzle butter evenly over eggs. Sprinkle each serving with pinch dried mint, if using, and season with salt and pepper to taste. Serve immediately, passing pita separately.
Çılbır is best served immediately. Leftover poached eggs and yogurt may be refrigerated separately for up to 1 day; gently rewarm yogurt over low heat and poach fresh eggs to serve.
Dutch oven or large pot · colander · 2-cup liquid measuring cup · slotted spoon · small saucepan
Drain each egg in a colander for 20–30 seconds before gently tipping it into simmering vinegar water. Keep the water at a gentle simmer (not rolling boil) and cover the pot; whites set in about 3 minutes. Space eggs apart in the water to prevent sticking.
Yes. Prepare the garlicky yogurt and spread it on plates up to 2 hours ahead; cover and refrigerate. Let it come to room temperature (or warm gently) while you poach the eggs just before serving.
Pul biber is a Turkish chili flake with moderate heat and fruity notes; Aleppo pepper (ground) is slightly milder and tangier. Both work here; use whichever you have on hand.
Yes. Use 1 cup yogurt and ½ tsp garlic per 4 eggs. For 2 servings, halve all amounts. For 8 servings, double everything and use a larger pot (3 quarts water) to poach eggs in batches.
No, it's listed as optional. It adds a subtle herbaceous note but the dish is equally good without it; season to taste with salt and pepper instead.
