Cilbir Poached Egg Yogurt (Print Version)

Silky poached eggs on garlicky yogurt drizzled with spiced brown butter for a flavorful Turkish brunch.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt
02 - 1 small clove garlic, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter
08 - 1 teaspoon Aleppo pepper
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# How to Make It:

01 - Combine Greek yogurt with minced garlic and sea salt in a bowl until smooth. Distribute evenly onto two shallow serving plates and leave at room temperature.
02 - Bring a medium saucepan filled with about 3 inches of water, vinegar, and a pinch of salt to a gentle simmer. Crack each egg into a small bowl, create a gentle vortex in the water, then slide eggs in one at a time. Cook for 2 to 3 minutes until whites are set and yolks remain runny. Remove with a slotted spoon and drain on paper towels.
03 - Melt butter in a small saucepan over medium heat, cooking until it foams and turns golden brown with a nutty aroma, approximately 2 to 3 minutes. Remove from heat, then stir in Aleppo pepper and ground cumin if using.
04 - Place two poached eggs atop each yogurt plate, generously drizzle with spiced brown butter, garnish with fresh dill, and serve immediately. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • It transforms four simple ingredients into something that feels indulgent without requiring a culinary degree or fancy equipment.
  • The cooling yogurt, silky eggs, and warm spiced butter create a temperature and texture play that keeps you coming back to each bite.
  • Ready in 20 minutes, yet elegant enough to impress someone you're cooking for.
02 -
  • The temperature contrast is the entire soul of this dish—serve the yogurt at room temperature or cool, never cold from the fridge, so the warm eggs and butter create that luxurious play.
  • Don't skip the vinegar in the poaching water; it's not about flavor, it's about chemistry—it helps the egg whites set cleanly without making the final taste acidic.
  • Aleppo pepper is worth seeking out online if your market doesn't have it; there's no perfect substitute, though a mix of sweet paprika and mild chili flakes comes closest.
03 -
  • Have your yogurt plates ready and your brown butter butter about to finish just as the eggs come out of the water—timing is everything, and cold yogurt with lukewarm eggs is a missed opportunity.
  • If you crack an egg and the white starts spreading immediately, your water temperature has dipped; turn up the heat slightly and give it a minute to recover before trying the next egg.
  • Buy the best butter you can afford—this dish is 80% butter, garlic, eggs, and yogurt, so each ingredient shows up in the final taste.
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