15-minute Turkish Eggs Recipe (Cilbir) (2024)

FAQs

What is the meaning of cilbir? ›

Çılbır is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).

It's simply poached eggs over a bed of garlicky yogurt drizzled with a spiced butter sauce. Make sure to use Greek yogurt versus simply a plain yogurt because you want it to be a thick spread for the base of the dish.

Stir the water to create a gentle whirlpool which will help the egg white wrap around the yolk. Then carefully slide the egg into the water making sure the heat is low enough not to throw the egg around - there should only be small bubbles rising. Cook for 3-4 mins, until the white is cooked through.

According to popular lore, this egg dish goes back to the Ottoman Empire, when one of the main breakfast dishes served to sultans was poached eggs. Now, although poached eggs were likely enjoyed in Turkey for centuries, there is conflicting information about under which sultan the dish originated.

Since there is virtually no market for $3 eggs, farmers opt to raise their turkeys for meat rather than eggs and use their hens' eggs for producing more turkeys rather than for consumption.

According to Modern Farmer, it comes down to economics. To justify the expense of raising turkey eggs, farmers would have to charge about $3 per egg, or $36 a dozen. You can get a lot more chicken eggs for that price.

Divide the warm creamy yogurt between two shallow bowls, top each with a poached egg, pour the peppery butter around and slightly over the yogurt, scatter the chopped dill on top, and eat dreamily, dipping in some thick well-toasted bread as you do so.

Turkish menemen is very similar to shakshuka, but there's a lesser-known Turkish eggs recipe that's incredibly delicious too. This, called cilbir, involves poaching eggs, then laying them on a swirl of garlic-infused yoghurt, topping with a nutty chilli butter and fresh dill fronds.

Exclusive Authentic Turkish Breakfast, including: Cheese Platter (Feta & Kashar), Olive Platter (Green & Black), Tomatoes and Cucumber, Cream Cheese (Philedelphia), Pepper Paste, Butter, 2 Kinds of Jam, Honey, Nutella and one hot platter of: Sucuklu Yumurta (Sujuk w/ Eggs), Menemen (Shakshouka), Feta Cheese Rolls, ...

Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.

Is it better to poach or boil eggs? ›

A poached egg is cooked without the shell. Poaching is a more delicate method of cooking eggs compared to Boiled Eggs since they are cooked in water that is hot but not boiling. There is no need for extra oil or butter when poaching which makes this a lower-calorie method for preparing eggs.

It's completely optional and not even necessary, but if you do want to try it, stir one tablespoon of distilled white vinegar into the boiling water before you add the eggs. Can you poach more than one egg at a time? If you're hosting a brunch party, you may want to poach more than one egg at time—and you can!

For Turks, kahvalti (breakfast) happens every single day of the week, and it's just as much a ritual on Wednesday as it is on Sunday.

The word for Turkish breakfast, kahvalti (kah-vahl-tuh), originates from two words that mean 'before coffee' or 'under coffee'. This is because traditionally, Turkish coffee is usually consumed after breakfast or in the afternoon.

If we talk about traditional Turkish breakfast, which comes from the Ottoman Empire, it includes tomatoes, butter, bread (simit, lavas, Gozleme, Yufka, cornbread, Bazlama), olives, cheese, and tea (Turkish herbal teas, apple tea, yarrow tea, black tea, sage tea).

[ tur-kish ] show ipa. adjective. of, pertaining to, characteristic of, or derived from Turkey or the Turks. of or relating to the language of Turkey.