Çılbır (Turkish Poached Eggs) with Chili Crunch Butter
A 500-year-old Ottoman palace breakfast. Silky poached eggs over spiced yogurt, drowned in an addictive chili butter.
Serves: 1
what you'll need
INGREDIENTS
- 2 eggs
- ½ cup thick yogurt (labneh, full-fat Greek or icelandic)
- 2 tbsp unsalted butter
- 1 tbsp Momofuku Chili Crunch
- 1 clove garlic, grated
- Juice and zest of 1 lemon
- ½ tsp Aleppo pepper
- 1 tsp white vinegar
- Fresh dill, roughly chopped
- Fresh flat-leaf parsley, roughly chopped
- 1–2 slices crusty bread, toasted
Directions
Melt the butter in a small pan over medium heat. Add the Chili Crunch and Aleppo pepper. Let it foam and toast until it has slightly darkened, about 1–2 minutes. Set aside.
Mix your lemon zest, juice, garlic, and yogurt until combined.
Bring a pot of water to a gentle simmer. Crack eggs one-by-one into a strainer, and let the outer egg white drip out. Gently and carefully place in a small bowl.
Add vinegar to water and turn off the heat. Stir in a circular motion to get a whirlpool flowing. Gently add your egg into the pot of water, and turn the heat back on low. Poach for 2-3 minutes until white has set. Remove from water with a slotted spoon onto a paper towel-lined plate to drain.
Spread the yogurt across the bottom of a shallow bowl or plate. Nestle the poached eggs on top.
Spoon the chili butter generously over the eggs. Scatter fresh dill and parsley over the top. Serve immediately with toasted bread on the side.
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what you need from momofuku
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