The difficult part of çılbır is the poached egg. Vinegar lowers the pH of the water so the white sets quickly and does not spread. Keeping the water off the boil matters too: water at a rolling boil tears the egg apart.
Ingredients
For the yoghurt
For the poached eggs
For the pepper butter
Method
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Prepare the yoghurt
Whisk room temperature yoghurt with the garlic and salt and spread it on the serving plates.
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Prepare the water
Heat the water in a wide pan and add the vinegar and salt. The water MUST NOT BOIL; bubbles at the edges are right.
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Crack the egg
Crack the egg into a bowl first and slide it from the bowl into the water.
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Poach
Cook for 3 minutes. The white should be set and the yolk still runny.
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Lift out
Lift it out with a slotted spoon onto kitchen paper to drain.
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Set on the yoghurt
Place the eggs on the yoghurt.
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Pour over the butter
Melt the butter, take it off the heat, stir in the pepper flakes and mint and pour it over.
Tips
- Do not let the water boil; a rolling boil tears the egg apart. Bubbles at the edge are enough.
- The yoghurt must be at room temperature; straight from the fridge it splits when the hot egg lands on it.
- Use very fresh eggs, as the white of an old egg is watery and spreads in the water.
Nutrition
Values are per serving and approximate.