Turkish Poached Eggs

Turkish Poached Eggs or Cilbir, pronounced “chulburr” is a complete revelation and a sensation in matters of taste. To be quite honest , I have failed many times while poaching eggs and have had many difficult sessions but now have finally discovered the trick to get it right which I will be sharing with you . These eggs are a perfect brunch option and a beautiful culmination of the simplest of ingredients bearing massive flavors.

If you have an egg-poaching method of your own that you’re perfectly happy with, ignore my instructions below. But if you’re interested, this is how I, after having tried just about every way in order to overcome an almost pathological fear of egg poaching, go about it. If you gently crack an egg into a fine-mesh strainer and swirl it over a bowl, the wateriness (which turns into a stringy kind of fluff while cooking) drips away and the jellied white that remains holds its shape better. We will poach what remains in the strainer . Also , adding the juice of lemon helps keeping the egg in shape However , let me tell you that you need not feel that anything less than perfection is a mistake and do accept a little straggles here and there. A little practice will make you perfect !

Things you will need ( Making 02 portions here )

For the Yogurt Spread:

• 04 tbsp Greek yogurt or thick hung curd ( at room temperature)

• 1 pod of garlic

• Salt at taste

• Finely chopped fresh dill, or to taste

For the Garlic Butter topping :

• ½ stick butter

• ¼ tsp ground cumin

• ½ tsp smoked paprika

• 1 tbsp chili flakes

For Poaching the eggs

• 1 tsp lemon juice

• 02 large eggs

• Salt to taste

Steps to follow

• Spoon the Yogurt or well drained hung curd into a bowl .

• Grate one pod of garlic into the yogurt and combine together with salt , as per taste.

• Dollop this yogurt mixture onto serving plates and set aside.

• Melt butter in a saucepan over low heat - add the cumin , paprika powder and chili flakes into the butter . Stir until color is a dark rouge and turn off heat ( Note - the butter should not burn and hence , the entire process should be done on low heat ) Allow the spices to infuse in the butter.

• To Poach the egg - Fill a large saucepan with 2 to 3 inches of water and bring it to a boil. Reduce heat to medium-low and keep the water at a gentle simmer.

• Crack an egg into a strainer and let the watery bits of the egg drain by.

• Now place the egg gently into a cup or a small bowl and pour 1 tsp lemon juice into it .

• Gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook egg until the whites are firm and the yolks have thickened but are not hard- approx. 2 1/2 to 3 minutes.

• Remove the eggs from the water with a slotted spoon and place onto the serving plate.

• Top the yogurt and the eggs liberally with spoonful or two of the chilli butter.

• Sprinkle with freshly chopped dil and sea salt on top.

• Serve with beautiful toasted bread.

• Enjoy the goodness !