Turkish Eggs (Cilbir) Recipe

Cooking Directions

• STEP 1.In a small saucepan, melt butter over medium heat. Add minced garlic and red pepper flakes, and cook until fragrant.
• STEP 2.In a separate bowl, whisk together yogurt, lemon juice, and salt until smooth.
• STEP 3.Poach the eggs in simmering water until the whites are set but the yolks are still runny.
• STEP 4.To serve, spread the yogurt mixture on a plate, place the poached eggs on top, and drizzle with the spiced butter sauce.
• STEP 5.Garnish with chopped fresh herbs, such as parsley or dill, and serve with warm bread.

Cooking Tips

• Make sure to use full-fat yogurt for a creamy and rich texture.
• To poach the eggs, crack each egg into a small bowl before gently sliding it into the simmering water.
• For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.

Storage and Serving

• Turkish Eggs are best served immediately while the eggs are still warm and the yogurt is fresh.
• Leftover yogurt mixture can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the yogurt mixture in the microwave or on the stovetop before serving.