ÇILBIR: World-Famous Turkish Poached Eggs with Garlic Yoghurt

Instructions

1. Place the açma cubes/chunks into a pan and toast until crispy for a couple of minutes.
2. Fill a large frying pan with hot water up to halfway and bring to a boil.
3. Add a pinch of salt, the vinegar and simmer.
4. Crack the eggs into the water and collect the egg whites with a spoon to form a roundish shape. Remember that fresher eggs will form much easier than the older ones so try to use fresh eggs.
5. Crush the garlic and add to the water.
6. Poach the eggs for about two minutes until the egg white becomes solid and the yolk becomes slightly pale.
7. Take out the garlic after a minute and mash. Mix with the yoghurt and season with a pinch of salt.
8. Place the crispy bread on a dish and pour over some yoghurt.
9. Take out the eggs with a kitchen skimmer / small sieve and drain the excess water.
10. Place the eggs on top of the bread and pour the rest of the yoghurt.
11. Heat the butter in a small saucepan and sprinkle the red pepper flakes when the butter starts to brown. Mix the butter with a spoon to let the air molecules in and form a foamy texture.
12. Pour the red butter over the eggs and garnish with some parsley.
13. Çılbır is ready to blow your mind with crispy bread, silky and soft eggs, hot butter and refreshing yoghurt and parsley. Make sure to have a little bit of all of them in each spoon!