Turkish Egg Recipe or “çılbır”, Sultan’s Breakfast Can Be a Delicious Dinner

he Calbirpronounced “chil-bir”, is a typical Turkish dish consisting of poached eggs Served with yoghurt cream and garlic and garnished with sauce Butter and Aleppo Pepper, from the city of Syria. Known elsewhere in the world as “Turkish eggs,” the recipe has references in 15th-century texts and is said to be a dish that even Turks enjoy. ottoman sultanwhich has taught us that trying them will make us feel like real kings.

Even though this dish is quick and easy to make (it only takes 10 minutes), it surprises no one with its combination of flavors and colors.In their original recipe, these eggs were used as breakfastThis is a very healthy option if you want to start your day with a plateful of nutrient-dense food to keep you energized until lunch. However, this Turkish-origin preparation is also ideal. brunchfor a lunch or dinner.

you might be interested: The Foolproof Recipe for a Complete, Healthy Breakfast in Just 10 Minutes, According to Nutritionists

dominate poaching technique is the key to perfect Türkiye eggs. It consists in cooking the product in a hot liquid (usually water), but keeping it below 80°C, that is, it does not boil, but very close. In order to embroider these eggs, some skill has to be considered.First we boil about 3 cm of water in a medium saucepan, preferably not too deep Because it’s easier to handle the eggs when they’re poaching.The water should boil, but once it does, we must put down the fire Before putting the eggs in the water, bring them down from boiling temperature.

If you don’t have much experience, the ultimate trick to making perfectly poached eggs is to add splash of white vinegar: This ingredient helps egg whites to set quickly and prevents it from spreading around the pan.Another trick to make sure the eggs don’t fall apart when they come into contact with water is to break them Put it in a cup or bowl firstthen carefully place it in the hot water, slide it into the water and remove the bowl or cup.

Once we put the eggs in the water, we just wait for the whites to cook, about three minutes, and collect the eggs with skimmer. Of course, the cooking time depends on how you like your eggs. We will have poached eggs ready right away, perfect for delicious çılbır.

Preparation time: 10 minutes

Serving Size: 2 people

raw material:

• 250 g greek yogurt
• 1 clove of garlic
• pinch of salt
• 40 g unsalted butter
• 1 teaspoon sweet paprika and another teaspoon hot paprika
• 4 eggs, room temperature
• a little vinegar
• fresh herbs (dill, mint, or parsley)
• two slices of toast

Detailed description:

1. First, we prepare the garlic yogurt by adding chopped garlic and salt to the Greek yogurt in a bowl. Mix well and store at room temperature. We can add a tablespoon of water if the yogurt is too thick.
2. Next, we hard-boil all four eggs. To do this, we heat a lot of water in a saucepan and add a little vinegar. Before boiling, we remove the water to form a spiral and open one egg in the middle. Boil the eggs for about 3 minutes. We repeat this process for all eggs.
3. While the eggs are cooking, melt the butter in a small skillet over low heat. Let it bubble, but be careful not to burn it. Once bubbly, add the sweet and spicy paprika and mix well with the butter. When the mixture starts to bubble, remove the pot from the heat.
4. Now we will serve our Gilbil. We served the garlicky yogurt in two bowls, placed two eggs in the center of each plate, and drizzled the butter sauce over the yogurt just before serving. Chop fresh herbs and add on top. We can pair these eggs with a few slices of toast.

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