Ingredients Cooking for − + people
Whole recipe Per person
Metric (g, ml, °C) US (oz, cups, °F)
Amounts for one person — multiply by the number of people.
Amounts written inside the step text are for the original recipe; the lists are scaled.
Cook in batches — the pots and pans in the steps are sized for 2 people.
Simplified version Instead of poaching, fry eggs in half the measured butter over medium-low heat, covered, for about 4–6 minutes until whites are fully set; cook longer for firm yolks. Use pasteurized eggs if serving soft yolks. Melt the remaining butter with chilli off the heat and spoon over eggs on garlic yoghurt.
Core ingredients Eggs (pasteurized for soft yolks) 4 Thick plain yoghurt 250 g Garlic, finely grated 1 small clove Butter 20 g Pul biber (mild red-pepper flakes), or paprika ½ tsp Fine salt ¼ tsp Optional additions White vinegar for poaching water 1 tbsp Dill 5 g Bread 150 g Equipment Sharp knife and stable cutting board Mixing bowl and spoon Hob and frying pan Food thermometer Wide pot and slotted spoon Small cups and clean draining paper Step by step View full-size picture ↗ 1 Make the yoghurt base3 min
Mix yoghurt, garlic and salt. Divide between two shallow bowls; let stand while you cook, rather than heating yoghurt to a boil. Have optional bread ready before poaching. View full-size picture ↗ 2 Lower eggs into gentle waterlow 2 min
Bring 6–8 cm of water to a bare simmer in a wide pot; add optional vinegar. Crack each egg into a small cup, then slide it in close to the surface. Cook two at a time; no vigorous whirlpool or rolling boil. View full-size picture ↗ 3 Poach; drain welllow 6–8 min
Poach about 3–4 minutes for fully set whites and a soft yolk. Lift with a slotted spoon and drain on clean paper for 10 seconds. Repeat for the other pair. For firm yolks cook longer until set; use pasteurized eggs for soft-yolk service, especially for vulnerable diners. View full-size picture ↗ 4 Infuse butter; finish3 min
Melt butter over low heat. Turn off the heat, stir in pepper and let infuse 15–20 seconds without blackening. Place two drained eggs on each yoghurt bowl; spoon butter over, add optional dill and eat immediately. Core and optional Make the core ingredient list first. Optional additions are separate; each is called out where it enters. Quantities serve two. Cook meat and seafood just before eating; keep dairy and raw ingredients refrigerated at 0–4 °C . Prep vegetables before raw meat or use a separate board and clean tools. Based on: Özlem Warren — çılbır (eggs with yoghurt) · FDA — egg safety
More turkish & coastal: Sashimi (sliced raw seafood) · all options Çipura tava (pan-fried sea bream), lemon & capers Tereyağlı karides (butter shrimp), garlic & chilli Palamut tava (pan-fried bonito) & sumac onions Kuzu tantuni-style wraps (quick lamb wraps) Ali nazik (lamb on smoky aubergine yoghurt) Gavurdağı (tomato–walnut salad) Roka (rocket) salad, pomegranate & white cheese Kabak mücver (courgette fritters), dill & cheese Çökertme (beef, crisp potatoes & garlic yoghurt) Menemen (Turkish tomato-and-pepper eggs) 
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