A traditional çılbır in which poached eggs sit on a bed of garlicky yogurt, drizzled with a buttery red-pepper-flake sauce. This elegant dish from Ottoman cuisine finds a stylish place both at breakfast and as a light meal.
Mix room-temperature strained yogurt with crushed garlic and salt, then spread onto a serving plate. Set aside.
Bring water to a boil in a wide pot, add the vinegar, and lower the heat. Slide the eggs into the water one by one with a ladle and cook for 3 minutes, until the whites set and the yolks stay runny. Remove with a slotted spoon.
Melt butter in a small pan and add red pepper flakes. Once the butter turns red, remove from heat. Place the poached eggs over the yogurt, drizzle the buttery sauce on top, and serve immediately.
Important: Adding a spoon of vinegar to the water when poaching eggs helps the whites hold together without spreading. Caution: For the poached egg's yolk to stay runny, don't keep it in boiling water for more than 3 minutes. Contains egg and dairy (yogurt, butter). Use the garlic yogurt at room temperature.
Having the yogurt at room temperature keeps it from curdling when it meets the hot egg. Be careful not to burn the butter while heating it with red pepper flakes; take it off the heat as soon as it turns red.
Admin DadaGastro · verified in test kitchenUzun zamandır aradığım tarif tam buymuş. Beklediğimden çok daha iyi çıktı.
Belirtilen sürede biraz erken kızardı, benimkinde 5 dakika kısalttım. İlk 20 dakika üzerini örttüm, sonrasında açtım, böyle daha dengeli pişti. Tuz miktarı bende biraz fazla geldi, azaltarak yapacağım bir dahaki sefere.
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