Cilbir Poached Eggs Yogurt (Print Version)

Silky poached eggs atop garlicky yogurt with a drizzle of spiced brown butter and fresh herbs.

# What You'll Need:

→ Yogurt Base

01 - 1 cup plain full-fat Greek yogurt
02 - 1 small garlic clove, finely minced
03 - 1/4 teaspoon sea salt

→ Eggs

04 - 4 large eggs
05 - 1 tablespoon white vinegar
06 - Pinch of salt

→ Spiced Brown Butter

07 - 3 tablespoons unsalted butter
08 - 1 teaspoon Aleppo pepper
09 - 1/2 teaspoon ground cumin (optional)

→ To Serve

10 - 1 tablespoon fresh dill, chopped
11 - 2 slices crusty bread or pide (optional)

# How-To Steps:

01 - Combine Greek yogurt, minced garlic, and sea salt in a bowl; mix until smooth. Spread evenly over two shallow serving plates and set aside at room temperature.
02 - Fill a medium saucepan with approximately 3 inches of water. Add white vinegar and a pinch of salt. Bring to a gentle simmer, avoiding a rolling boil.
03 - Crack each egg into a small bowl. Stir the simmering water to create a gentle vortex and slide eggs in one at a time. Poach 2 to 3 minutes until whites are set and yolks remain runny. Remove with slotted spoon and drain on paper towels.
04 - Melt butter in a small saucepan over medium heat. Cook until it foams and turns golden brown with a nutty aroma, about 2-3 minutes. Remove from heat and stir in Aleppo pepper and cumin, if using.
05 - Place two poached eggs atop each yogurt base. Drizzle generously with spiced brown butter. Garnish with chopped fresh dill and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • It feels indulgent but takes barely 20 minutes from start to plate.
  • The cool yogurt and warm butter create this beautiful temperature play that somehow makes everything taste richer.
  • You can pronounce it wrong as many times as you want, and it'll still taste like a small edible hug.
02 -
  • The butter must actually brown and smell nutty—pale, timid butter is missing the whole point and tastes flat by comparison.
  • Once those eggs hit the yogurt, you have maybe five minutes before the warm butter starts cooking the yogurt from the top, so timing everything to finish together is crucial and worth a little practice.
03 -
  • Keep all your components ready before you start cooking—mise en place for this dish isn't optional because everything finishes at slightly different times and comes together in the last minute.
  • If you're nervous about poaching, practice with one or two eggs first, and remember that imperfect eggs still taste delicious, they just look a little messier.
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