Laura’s Çilbir: Turkish Poached Eggs

In North America we often associate egg recipes with breakfast and forget about the rest of the day. Which is embarrassing because eggs are the perfect meal any time of day.

For this Turkish Poached Eggs (also known as çilbir) recipe, you will need to poach the eggs, but I promise I will gently guide you through the process. Turkish poached eggs (also known as çilbir) are a delicious meal. Made with a spicy sauce, fresh herbs, it’s such an easy recipe.

Let’s dive in and make this fresh and delicious dish!

Frequently asked questions

How are eggs poached?

To poach eggs, you will need the following:

  1. a pan
  2. 1 tablespoon distilled white vinegar
  3. ramekin (or a small bowl)
  4. fine mesh sieve
  • You don’t need a slotted spoon.

Poaching eggs is really easy. Let’s walk through this.

  1. Fill your pot with water and bring it to a boil. Once the water is boiling, add the tablespoon of vinegar.
  2. Crack the egg over a fine mesh sieve. Eggs have water in them, and doing this removes the water, giving poached eggs a much nicer finish. Let it sit in the strainer for 1-2 minutes. Then transfer it to a mold.
  3. Take a spoon and stir the pot of water until a whirlpool forms. Stop stirring (the water will continue to move), gently slide the egg in the center of the whirlpool into the boiling water. Egg cook time is 3 minutes, which will result in perfect poached eggs. If you go over 3 minutes it will be undercooked and that is not healthy and if you go over 3 minutes, the yolk will be hard and it will not be what you want.
  4. Gently lift the egg out of the boiling water and place it on top of your food or on a paper towel while you cook the rest of your food.

Can I make any substitutions for this Turkish Poached Eggs Recipe?

This recipe has dairy in it due to the yogurt mix. If you are dairy-free, you can try using a dairy-free yogurt. However, make sure the yogurt you use is thick, not thin.

If you can’t find Greek yogurt for your yogurt mix, you can use Labneh which is a similar yogurt but also similar (more or less) to sour cream.

Traditionally, they use Aleppo pepper, but I know that Aleppo pepper can be hard to find in every grocery store. If you can’t find Aleppo pepper, you can use crushed red pepper flakes.

What is the difference between Turkish and Greek yogurt?

There is not much difference. They are filtered slightly differently, but are a thicker yogurt than the North American variety. If you Google “the origin of yogurt,” the dish is believed to have originated in Mesopotamia, but the yogurt we now know is Turkish, as is the word “yogurt” itself. However, since there are long-standing rivalries regarding food traditions between the different Mediterranean countries, there are conflicting narratives.


  1. 1 cup plain Greek yogurt (made with whole milk, at room temperature)
  2. 1 clove garlic (you can use 2-3 if you like, finely minced)
  3. 2 large eggs
  4. 3 tablespoons Extra Virgin Olive Oil (or unsalted butter)
  5. 1 tablespoon of vinegar
  6. 2 teaspoons Aleppo pepper (or crushed red pepper flakes)
  7. fresh dill (to decorate)
  8. Chopped mint (to decorate)
  9. 1 teaspoon lemon juice (optional)
  10. Toasted bread (optional)
  11. sea ​​salt (to taste)

To see the full recipe, go to Sift.

labelsAleppo pepperCilbirGreek yogurtlabnehMesopotamiasimple dishesTurkish cuisineTurkish poached eggsTurkish yogurtYogurt

Add a Comment

Your email address will not be published.