Turkish Eggs, known in Turkey as Çılbır, is a dish that beautifully combines simplicity with indulgence. With a history that dates back centuries, Turkish Eggs have been enjoyed as both a comforting breakfast and a light, flavourful meal at any time of the day. The dish pairs perfectly poached eggs with a creamy garlic yoghurt base and is finished with a buttery, spiced drizzle that infuses warmth and depth.
What makes Turkish Eggs so appealing is their balance of textures and flavours: the cool tang of the yoghurt, the silkiness of perfectly poached eggs, and the rich, slightly smoky kick from the melted butter with pepper flakes.
Nutritionally, Turkish Eggs are a powerhouse. Eggs provide high-quality protein, essential for muscle repair and satiety, along with vitamin B12, iron, and choline for brain and nerve health. The yoghurt brings probiotics that support digestion, calcium for strong bones, and additional protein to keep you full. Butter contributes healthy fats and fat-soluble vitamins such as A, D, and E, while the pepper flakes and herbs add antioxidants and anti-inflammatory compounds.
Turkish Eggs offer a satisfying balance of macronutrients: protein, fat, and modest carbohydrates if served with bread. They are also a versatile meal, easily adapted to suit different dietary needs or taste preferences. Whether you prepare Turkish Eggs as a leisurely brunch, a quick lunch, or even a light dinner, you’ll find that they are both nourishing and comforting.
The presentation itself is also striking, with the contrasting colours of white yoghurt, golden butter, red pepper flakes, and green herbs making Turkish Eggs a feast for the eyes as well as the palate.
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Why You Will Love Turkish Eggs
Turkish Eggs are the kind of dish that win people over instantly, and once you’ve tried them, you’ll understand why. Firstly, Turkish Eggs are wonderfully simple to make, requiring only a handful of common ingredients that come together in less than 20 minutes. You’ll also love the versatility of Turkish Eggs: they can be enjoyed as a light, refreshing meal on their own or paired with toasted bread for a more filling option.
The contrast of flavours is what truly makes Turkish Eggs special. The creamy garlic yoghurt provides a cooling, tangy backdrop, while the eggs add richness and silkiness. The butter sauce infused with pepper flakes gives a warming kick that ties everything together.
Turkish Eggs are also highly adaptable, you can make them more indulgent with extra butter or lighten them with herbs and reduced-fat yoghurt. Another reason to love Turkish Eggs is their suitability for different occasions. They are impressive enough to serve at a brunch with friends yet comforting enough to enjoy solo on a quiet evening.
Turkish Eggs also provide excellent nutritional value, making them a smart choice for anyone who values balance in their meals. Whether you’re looking for a dish that feels luxurious but takes minimal effort or a recipe that highlights wholesome, nutrient-rich ingredients, Turkish Eggs fit the bill perfectly.
Equipment You Will Need
- Medium saucepan – Essential for poaching the eggs that form the centrepiece of Turkish Eggs.
- Slotted spoon – To gently lift poached eggs from the water without breaking them.
- Small strainer – Helpful for removing any loose egg whites before poaching, ensuring neater Turkish Eggs.
- Mixing bowl – For combining yoghurt, garlic, and seasoning.
- Whisk or spoon – To blend yoghurt into a smooth, creamy base for Turkish Eggs.
- Small frying pan – Used to melt the butter and infuse it with pepper flakes.
- Measuring spoons – To ensure accurate seasoning and vinegar proportions.
- Serving bowls or plates – Turkish Eggs look best when served in shallow bowls that showcase all the layers.
- Sharp knife and chopping board – For preparing herbs such as parsley or dill.
- Toaster or griddle pan (optional) – If serving Turkish Eggs with bread, these tools will enhance the experience.
Ingredients
- 240 g thick yogurt / 1 cup – Creamy, tangy base for Turkish Eggs.
- ½ tsp garlic granules – Adds gentle savoury depth to the yogurt.
- Salt and black pepper, to taste – Enhances flavour of the yogurt mixture.
- 2 large eggs – Provide protein, richness, and the centre of Turkish Eggs.
- 50 g light butter / about 3 ½ tbsp – For the signature buttery drizzle.
- 1 tsp pepper flakes – Adds heat and colour to the butter topping.
- 1 tbsp white vinegar – Helps poach eggs neatly in the water.
- Fresh parsley or dill, chopped (about 2 tbsp) – Finishes Turkish Eggs with freshness and colour.
Method
Step 1: Prepare to Poach the Eggs
Crack an egg over a small strainer to remove loose egg whites. This helps achieve a neat poached egg for Turkish Eggs.
Step 2: Poach the Eggs
Bring water to a gentle boil in a saucepan, then add 1 tbsp white vinegar. Stir to create a whirlpool and carefully drop the egg into the centre. Cook for 3–4 minutes until the white is set but yolk remains runny. Repeat with the second egg.
Step 3: Mix the Yogurt
In a bowl, combine thick yogurt, garlic granules, salt, and pepper. Mix until smooth and creamy.
Step 4: Make the Butter Sauce
In a small frying pan, melt the butter over medium heat, then add pepper flakes. Cook briefly until aromatic, then remove from heat.
Step 5: Assemble Turkish Eggs
Spread the yogurt mixture in a serving bowl or plate. Top with the poached eggs, drizzle with the spiced butter sauce, and garnish with fresh parsley or dill. Serve with warm bread if desired.
Nutrition
(per serving, serves 2)
- Calories: ~280 kcal
- Protein: 13 g
- Fat: 22 g
- Carbohydrates: 6 g
- Sugars: 4 g
Fibre: 0.5 g
Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used
Tips for Making Turkish Eggs
- Strain the eggs first: Removing loose whites ensures Turkish Eggs look neat and professional.
- Use room-temperature eggs: They poach more evenly than cold eggs.
- Keep the water simmering, not boiling: Too much agitation can break the eggs.
- Whirlpool technique: Helps the egg whites wrap neatly around the yolk for better Turkish Eggs.
- Season yoghurt generously: Don’t be shy with garlic, salt, and pepper, as yoghurt is the flavour base.
- Infuse butter briefly: Pepper flakes can burn quickly, so watch carefully.
- Use fresh herbs: Parsley or dill elevate Turkish Eggs with colour and aroma.
- Serve immediately: Poached eggs are best eaten fresh, as they don’t reheat well.
- Pair with bread: Crusty bread or flatbread soaks up the yoghurt and butter sauce beautifully.
- Experiment with spice: Smoked paprika or chilli oil can add variation to Turkish Eggs.
How to Best Serve Turkish Eggs
- With warm flatbread: Perfect for scooping up yoghurt and butter sauce.
- On toasted sourdough: Adds a hearty, rustic feel to Turkish Eggs.
- Alongside fresh salad: A light green salad balances richness.
- With roasted vegetables: Makes Turkish Eggs a more filling meal.
- Topped with extra herbs: Enhances freshness and aroma.
- With olives on the side: Complements Turkish flavours beautifully.
- At brunch gatherings: Turkish Eggs impress with minimal effort.
- As a light dinner: Ideal for evenings when you want something quick but satisfying.
- With a squeeze of lemon: Brightens the yoghurt and butter flavours.
- With Turkish tea: A traditional pairing that completes the experience.
Customise Turkish Eggs
- Make it spicier: Add extra pepper flakes or chilli oil.
- Go dairy-free: Use coconut yoghurt and olive oil instead of butter.
- Add grains: Serve Turkish Eggs over quinoa or bulgur wheat for a heartier dish.
- Try different herbs: Mint, coriander, or basil bring unique twists.
- Make it richer: Use full-fat yoghurt and extra butter.
- Lighter version: Opt for low-fat yoghurt and less butter.
- Add avocado: Creamy avocado slices complement Turkish Eggs beautifully.
- Introduce cheese: A sprinkle of feta adds extra tang.
- Infuse the butter differently: Use smoked paprika, cumin, or za’atar for depth.
- Top with seeds: Toasted sesame or pumpkin seeds give crunch to Turkish Eggs.
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How to Store Turkish Eggs
Turkish Eggs are best enjoyed fresh, as poached eggs lose their texture when reheated. However, the yoghurt base can be prepared in advance and refrigerated in an airtight container for up to 2 days. The butter sauce can also be made ahead, cooled, and stored separately in the fridge, then gently reheated before serving. For the best experience, poach the eggs just before assembling Turkish Eggs.
Final Thoughts
Turkish Eggs prove that a handful of everyday ingredients can be transformed into something truly special. With their creamy yoghurt base, perfectly poached eggs, and spiced butter topping, Turkish Eggs offer comfort, nutrition, and elegance in every bite. They are versatile enough to work for breakfast, brunch, lunch, or even dinner, and their quick preparation makes them ideal for both busy days and relaxed weekends.
The beauty of Turkish Eggs lies in their adaptability: you can make them lighter, richer, spicier, or more herbal depending on your preferences. They are also a dish that delights visually, with vibrant contrasts of white, gold, red, and green. Whether you are discovering them for the first time or bringing them back into your cooking rotation, Turkish Eggs are a dish worth savouring and sharing.
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Turkish Eggs
Turkish Eggs (Çılbır) are a classic Turkish dish featuring silky poached eggs served over a creamy garlic yoghurt base and topped with warm, spiced butter. This simple yet indulgent recipe takes less than 20 minutes and is perfect for breakfast, brunch, or a light meal.
Ingredients
- 240 g thick yoghurt (1 cup)
- ½ tsp garlic granules
- Salt & black pepper, to taste
- 2 large eggs
- 50 g butter (about 3 ½ tbsp)
- 1 tsp pepper flakes
- 1 tbsp white vinegar
- Fresh parsley or dill, chopped (2 tbsp)
Instructions
- Poach the eggs in gently simmering water with vinegar (3–4 mins).
- Mix yoghurt with garlic, salt, and pepper.
- Melt butter with pepper flakes.
- Assemble: yoghurt base, poached eggs, drizzle butter, garnish with herbs.
- Serve with warm bread.
Nutrition Information:
Yield: 2Amount Per Serving: Calories: 280Total Fat: 22gCarbohydrates: 6gFiber: 0.5gSugar: 4gProtein: 13g
