Turkish poached eggs crown the warming winter brunch
The Turkish classic recipe Çılbır adds a flavorful kick to your winter brunch. The glass carafe is by Form & Refine, the teapot and cup are from Architectmade's FJ Essence series, and the candle is by HAY.
WHETHER IT'S SNOWING or raining, a winter brunch table calls for something warm and comforting. Sitting down at a beautifully set breakfast table is always a joy, so bring out the candles and your finest dishes, and set the table the night before!
A spicy egg dish is just the thing to warm your heart and body, and while garlic first thing in the morning might sound bold, it works perfectly in this dish.
If you like to prepare ahead, you can mix the yogurt the night before and have it ready in the fridge for hungry morning guests. For the table setting, ferm LIVING's Flow plate and Arabia's Tuokio saucer are perfect choices. The garlic press is by Rösle and the bowl is from Heirol.
Poached eggs may have a bit of a tricky reputation, but it’s entirely undeserved – Turkish poached eggs are actually one of the easiest breakfasts you can whip up! The key is to use fresh eggs and keep the water at a gentle simmer. For particularly picture-perfect poached eggs, strain the cracked egg through a sieve before cooking to remove excess liquid from the whites. This ensures a smooth, clean result without ragged edges.
And let’s be honest – serving this dish without bread would be a crime! You’ll need it to soak up every last bit of that delicious sauce and butter. Enjoy your brunch moments to the fullest!
The most colorful winter brunch is served! The Tiny vase is by HAY. The pink version of the Teema plate can be hunted down on second-hand design marketplace Franckly.
Çılbır – Turkish poached eggs (for 4 people)
Ingredients:
4 eggs
2 tbsp vinegar
Water
400 g thick, plain yogurt
1–2 garlic cloves
Salt and black pepper
Fresh herbs (dill, mint, and/or parsley)
3 tbsp olive oil or butter
1 tbsp pul biber chili flakes* or
1 tsp smoked paprika + 1 tsp chili flakes
Instructions:
Prepare the poached eggs by boiling a pot of water. Add vinegar. Reduce the heat so the water simmers gently, and use a spoon to create a small whirlpool in the water. Carefully drop the egg into the center of the whirlpool. Cook the egg for 3 minutes, then gently lift it out with a slotted spoon and place it on a paper towel. Repeat with the remaining eggs.
Mix the grated garlic into the yogurt and season with salt and black pepper. Heat butter or olive oil in a pan or small saucepan with the chili flakes. If using butter, you can lightly brown it before adding the chili for extra flavor.
Spoon the yogurt sauce onto a plate and place a poached egg on top. Drizzle with the chili-infused butter or oil. Finish with fresh herbs. Serve with crispy bread to sweep up every last drop of the delicious flavors.
*The original Turkish recipe uses pul biber chili flakes, which is a common term for ground Turkish chili. "Pul" means flake, and "biber" means pepper. Pul biber flakes are not intensely spicy but aromatic, fruity, and mildly tangy. You can find pul biber chili in ethnic stores or well-stocked supermarkets. Regular chili flakes are much spicier, so use them sparingly in this recipe.
See also:
• All tableware >
Published on 3 Jan, 2025
