Turkish Eggs (Cilbir) Recipe

Turkish Eggs (Cilbir) Recipe. I was surprised to see this recipe for Turkish eggs. You can only imagine how shocked I was to learn about a new method for preparing eggs, as I feel like I’ve seen and done it all at my age. I never would have imagined that yogurt and hot red pepper butter would make a great breakfast combination, but I think I may have found my new favorite. You may use fried eggs in this too, any style you choose. Accompany with warm, crusty bread for mopping.

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Ingredients

Yogurt Spread:

• 1 cup Greek yogurt, at room temperature
• 1 clove garlic
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt, or to taste (Optional)
• 1 pinch cayenne pepper
• 2 ½ tablespoons finely chopped fresh dill, or to taste

Aleppo Butter:

• ½ stick unsalted butter
• 1 tablespoon Aleppo chile flakes
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• Parsley and Jalapeño Oil (optional):
• 1 tablespoon chopped fresh parsley
• 1 tablespoon diced jalapeno pepper
• 2 tablespoons olive oil (Optional)
• 1 pinch salt (Optional)

Poached Eggs:

• 1 tablespoon white vinegar, or as needed
• 4 large eggs
• 1 pinch sea salt

INSTRUCTIONS

1. To make the yogurt spread, grate the garlic into a medium-sized dish of yogurt and stir to mix. Add cayenne, salt, and pepper for seasoning. Mix well after adding the dill. Allow to come to room temperature.
2. Melt butter in a saucepan over medium heat until bubbles start to pop. This is how you make Aleppo butter. Stir in cumin, paprika, and chili flakes. Mix until the color is consistent. Once the heat is off, let the spices steep.
3. To make the jalapeño and parsley oil, grind the two ingredients in a mortar. Pour in some olive oil, season with salt, and mix everything.
4. To prepare poached eggs, add two to three inches of water to a big saucepan and heat it until it boils. Simmer the water gently while lowering the heat to medium-low and adding vinegar. Crack an egg into a tiny bowl, hold the bowl slightly over the water’s surface, and carefully slip the egg into the bowl. Continue with the remaining eggs. Cook for 2 1/2 to 3 minutes, or until the whites are set and the yolks are thickened but not set. Using a slotted spoon, remove, and then transfer to a warm dish after patting dry with a kitchen towel.
5. Spoon the yogurt mixture onto plates for serving. Spread the yogurt with the back of a spoon, making indentations on the top to collect oil. Pour in a little jalapeño oil. Add one or two spoonfuls of Aleppo butter and eggs on top. Season with sea salt 카지노사이트.