Turkish Eggs

Turkish eggs or Çılbır (pronouned chil-bir) is now, by far and away and without a shadow of doubt, my most favourite way of preparing eggs. A perfectly poached egg lying on garlicky yoghurt, drizzled with nut brown chilli butter. Try it!

For a plump poached egg, make sure your eggs are fresh and just out of the fridge. Adding vinegar – a mild acid – to the water, denatures the proteins and helps to coagulate the egg white.

Serves 2

Turkish Eggs
2 fresh free-range eggs
2 tbsp vinegar
2 tbsp butter
1 tbsp Extra Virgin Olive oil
1 tsp Allepo chilli flakes
200g Greek-style yoghurt
1 garlic clove
salt
Dill fronds – or parsley

bread to serve – thick sourdough toast or pita

1. Heat the yoghurt in a bowl over a pan of simmering water.
2. When the yoghurt reaches body temperature, turn off the heat and stir in the minced garlic and a pinch of salt.
3. In a small pan, melt the butter and leave to sizzle until it takes on a nut-brown hue. Remove from the heat and stir in the olive oil and the Allepo flakes.
4. Put the yoghurt bowl to one side. Top up the water in the pan and bring it to the boil. Add the vinegar.
5. Turn off the heat and stir the water to create a gentle vortex.
6. Gently crack in one of the eggs. Leave until the white is just set.
7. Reheat the water and vinegar mix, create the vortex and crack in the next egg.
8. Spoon the yoghurt into bowl and lay the egg in the centre.
9. Drizzle over the butter mix and finish with a few dill fronds – or parsley.
10. Enjoy.

JAMx