Chylbyr (Poached Eggs in Turkish)
by Editorial Staff
Chylbyr is an unusual delicious breakfast with an oriental flavor, consisting of poached eggs and yoghurt, drizzled with aromatic butter with stewed garlic and chili. Poached eggs in Turkish is a quick and easy to prepare dish that will become an alternative to the usual scrambled eggs.
Servings: 2
Ingredients
- Eggs – 4 pcs.
- Natural yogurt – 300 g
- Salt – 2 teaspoon
- Apple cider vinegar – 1 tbsp
For aromatic oil:
- Butter – 80 g
- Chili pepper flakes – 1-2 teaspoon
- Garlic – 2 cloves
- Salt – 1/4 teaspoon
Directions
- We prepare all the necessary ingredients for making poached eggs in Turkish.
- First, let’s prepare some aromatic oil.
Melt the butter. - Squeeze the garlic through a press, add to the melted butter and simmer over low heat for 3-5 minutes so that the pungent smell of garlic disappears.
- Add chili and salt to the oil. And we also simmer for about 3 minutes. We remove from the fire.
- Now let’s prepare poached eggs.
Bring water in a saucepan to a boil (I have 2 liters). The water should not boil vigorously, just enough to keep it hot, with a few small bubbles. - Add salt and vinegar to the water.
- Break the egg into a fine strainer. I do this in order to glass the most liquid part of the protein.
- Using a spoon, swirl the water in the pan into a vortex.
- Carefully pour the egg into the formed whirlpool.
- Cook the egg for 3 minutes. We make sure that the water does not boil actively.
- We take out the finished poached egg with a slotted spoon. So we boil all the eggs
- Put yogurt in deep bowls. It should be at room temperature.
- Put poached eggs on top of the yogurt.
- We serve poached eggs to the table, pouring aromatic oil on top. Good appetite!
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