The ADDICTIVE Turkish poached egg recipe

by Middle Eats
Turkish poached egg recipe

Turkish poached egg is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Today we’re making Turkish Çılbır, an ADDICTIVE dish of poached eggs and Yoghurt sauce. You can make this with or without dill, and either way, it will be an amazing meal.

How to make Simit:

  • Turkish poached egg recipe
  • Turkish poached egg recipe
  • Turkish poached egg recipe
  • Turkish poached egg recipe
  • Turkish poached egg recipe
  • Turkish poached egg recipe
  • Turkish poached egg recipe

Follow along with the ???? recipes below????????????????

Turkish poached egg recipe
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Turkish poached egg

Rating: 5.0/5
( 1 voted )
Serves: 2 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 100g (3.5 oz) Greek/Turkish yogurt
  • 2 Eggs
  • 1/2 Clove Garlic
  • 1/8 Tsp Salt
  • 1/4 Tsp Pul Biber or Aleppo Pepper flakes
  • 1 Tbsp Butter
  • 1g Dill (optional)

  • 1 Tbsp vinegar for cooking the eggs
  • Salt for garnish
  • Bread for serving


To poach the eggs:

  1. Fill a pan with water and bring it to a boil
  2. Turn the heat down to medium and let the pot come to a gentle simmer, add the vinegar in
  3. Crack your eggs into a ramekin, if the eggs aren't very fresh you can strain them with a strainer to remove the runny whites to prevent wispy egg whites
  4. Place your egg into the pan and start a timer for 2.5 minutes (3 for a large egg)
  5. You can add more eggs every 30 seconds after that
  6. When the timer goes off remove the first egg, then remove each egg 30 seconds after that
  7. Drain them using a spider or slotted spoon then place them directly on your plate

To make the yoghurt sauce:

  1. Place the yoghurt in a mixing bowl
  2. Mince the garlic and add it with the salt. If using dill, remove it from the stalks and roughly chop before adding it in
  3. Mix together really well then thin the mixture out with some water (hot if the yoghurt was cold) until it reaches a custard-like consistency

To make the butter sauce:

  1. Melt the butter in a pan
  2. Add the Pul Biber to the pan and allow to infuse into the butter for 30 seconds until foamy

To plate:

  1. Add the yoghurt to a plate/bowl and spread it out with the back of a spoon
  2. Place the eggs on top
  3. Pour the butter mixture over the eggs
  4. Serve with crusty bread and enjoy
Did You Make This Recipe?
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0:00 Intro
0:43 Perfect poached eggs 101
4:50 Making the Yoghurt sauce
6:03 Plating part 1
6:33 Making the butter sauce
7:09 Plating part 2
8:10 Taste test and Review

Recipe video


Let us know what you think of today’s Turkish poached egg tips, tricks, and hacks!

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