Turkish Poached Egg from the Ottoman Empire

Turkish Poached Egg from the Ottoman Empire

It is said that "Cilbir (Turkish poached eggs with yogurt)" existed 500 years ago, during the Ottoman Empire era. It was served in the court, but it is very easy to cook. Cook it for a luxurious breakfast.

Ingredients: 1-2 servings

Boiling water
500 ml
1/2 tablespoon
1/2 teaspoon
★Plain yogurt
250 g
★Garlic (grated)
1 clove
(For the sauce:)
15 g
Paprika powder
1/2 teaspoon
Dried mint (for the topping)
as needed
Chili pepper flakes (for the topping)
to taste


1. Put the vinegar and salt in boiling water in a pot.
2. Crack the eggs into a dish.
3. Slide the eggs into boiling water slowly.
4. Poach the eggs over medium heat for several minutes to set the egg whites. Using chopsticks, shape the eggs by gently pulling the edges towards the centre. Scoop the eggs out with a ladle, and serve on a plate.
5. Mix the ★ ingredients in a small bowl.
6. Heat the butter in a frying pan until it melts. Add the paprika powder and simmer for a few seconds.
7. Serve the yogurt on top of the poached eggs, and pour the butter sauce over them.
8. Top with dried mint or chili pepper flakes and enjoy.

Story Behind this Recipe

We often eat this for a relaxing Sunday breakfast.
Both my husband and I love yogurt, so we cannot stop eating once we start. He even eats some of my portion.