This recipe for Çılbır is from the book “Aşçıbaşı” (The Chef) written in 1898 by Mahmud Nedim bin Tosun. Everyone knows poached eggs and we serve them with different sauces. This one is the Ottoman style.
The main difference I see from the modern “Çılbır” is the usage of the pepper. Red and black peppers are used together. The type of red pepper was mentioned specifically as Cayenne Pepper.
Poached Egg with Cayenne Pepper and Yogurt
- 4 eggs
- 1 tablespoon butter
- 3/4 cup yogurt
- 1/2 teaspoon Cayenne Pepper
- Ground black pepper
Fill a saucepan with water and keep it on highest heat.
Once the water starts boiling crack the egg into the water.
Depending on the heat, leave the egg and its spreading whites in the water for 1 - 2 minutes. Then take it out into a sieve.
Once all the eggs are poached and are in the sieve, melt the butter in a pan and add the cayenne pepper.
Place the eggs in a plate.
Spread the peppery melted butter on the eggs.
Stir the yogurt in a cup and add it on top.
Sprinkle with ground black pepper and serve.
Tips and Tricks
For the related tips and tricks on this dish, check: