Turkish Eggs (Cilbir) - Food Wishes

Hi, I'm Chef John from Food Wishes Comm with Turkish Eggs. That's where I'm never surprised when I find a new way to use a certain ingredient, unless that ingredient is

eggs

, in which case I'm totally surprised since at my age I thought I've seen and done it all and without seeing this there's no way I would have thought to combine poached

eggs

with yogurt and hot red pepper butter. I mean, it seems so strange and it is, but it's also extremely delicious and maybe my new favorite breakfast. So with that, let's go ahead and start with our yogurt component and for this we're going to need some Greek yogurt or Turkish yogurt at room temperature if you can get it but you can't and then to this we're going to add 1 clove of finely grated garlic which I'm going to do on this microplane and what we're going to look for here is 100 percent grated garlic with 0% grated garlic, so when you get close to the end, be very careful and a little head here.

When you make garlic this way, the flavor will be very intense and strong, so a little goes a long way and then in addition to the garlic, we will also add a little salt as well as some freshly ground black pepper and of course, a little shake. of cayenne never hurts and then we will finish with a fairly generous amount of chopped dill and that's it we will simply take a spoon and give this a good mix and apart from giving it a quick taste to season the yogurt base for our eggs. is ready, and in case you missed it before, we really want this yogurt to be at room temperature.

In fact, some people even heat it before putting the eggs in, but for me, as long as it's not cold, it works fine, so once it's done. We definitely won't refrigerate it, we'll just leave it at room temperature and we can move on to the other important component of this dish, which is our red pepper infused butter and for that what we'll do is melt half a stick of butter. over medium heat and then wait for it to start singing, which in the business is what we call it. Can you hear that's what's known as singing butter and then what we're going to do as soon as our butter reaches that state? is to throw in a pinch of ground cumin along with some smoked paprika and then a bunch of Aleppo chili flakes or some other type of red chili flakes, but I love Aleppo chili because not only does it taste good but it doesn't have seeds and What we'll do is give it a quick stir in the pan or stir it with a spoon, at which point we'll immediately turn off the heat and believe it or not, that's it, we'll just leave it on the back of the stove and while they sit, Those beautiful red chili flakes will continue to infuse the butter with their flavor and color, of course, and at this point, as long as you can cook a couple of eggs, we're pretty much ready to eat, although I did make it an added bonus. component here which was to make some parsley in jalapeño oil and for that all we have to do is grind some chopped parsley along with a diced jalapeño and a pinch of salt in this mortar and then once have it, crush it into a coarse paste, we'll drizzle a little bit of olive oil and then we'll stir it in, crush it and grind it for a minute to hopefully produce a very aromatic, beautifully colored, herbaceous pepper oil that I thought it would be a nice contrast to our dried chili butter not to mention it would add a little extra visual interest so like I said this is optional but I thought it was a nice touch and that's it once all of our components are ready and our eggs are cooking or, in my case, poached, we can go ahead and set up. on top of our plate, which means spreading a little bit of our yogurt mixture like this, making sure to make some ridges and valleys and then if you've got that, we're going to go ahead and drizzle a little bit of our parsley and jalapeno oil and then true, yes at this moment you gave me some bread and said that this is your breakfast.

I'd still be very happy, but wait, this gets a lot better. Oh, and speaking of bread, before we put in the eggs of our choice, we want to make sure we've toasted a few nice thick slices to eat this and yes, some kind of pita bread probably would have been more authentic here, but of course anyway you decide, I mean after all you are your children's wilber and of course mr additive what bread and that's it. We'll go ahead and top our yogurt with a couple of steaming poached eggs or fried or over-easy eggs, but not scrambled please, and that's it, we'll go ahead and finish this off with a couple tablespoons of our Aleppo pepper butter still hot, and I should mention that I was so distracted by how beautiful and unusual this looks that I forgot to finish with a little sea salt on top, although depending on how you've seasoned your yogurt you may not need it, but it's probably not a bad thing . idea and that's it, once slathered with butter this exotic and visually stunning dish is ready to enjoy, so we'll break a piece of our toast in half and crack those eggs right into the yolks and of course the toast dipped in egg yolks never fails to be amazing, but when you add the fact that we're making this on top of a garlic and herb yogurt spread that's been soaked in this spicy Aleppo pepper butter.

It is not a completely new experience and quite exciting. I mean, not only do we have contrasting flavors, but also when the spiciness of that chili seems like it's getting too much, it's cooled down by that creamy, herbaceous yogurt, so while this maybe seems a little strange, it absolutely works and I loved everything about it. . Oh, I know if that sounds like a lot of butter to you, just relax your average American eggs Benedict with the hollandaise on top contains about 4 to 6 tablespoons of butter, so this is like a diet dish in comparison, just make sure having toasted enough bread and yes, of course, this is a very high calorie breakfast, but this is not something that you are supposed to serve and then have a cheeseburger for lunch.

Okay, this is something you eat at like 6:00 in the morning and then go plow a couple fields and maybe fight a mountain goat. and you chop some wood and then you come home and have a nice light dinner, but anyway that's my opinion on Turkish eggs or as my Turkish friends possibly call it, cold BER, as I said before, it's always very exciting when we discover something new we can do. with eggs, that's why I really hope you try it soon, so follow the links in the description below for ingredient quantities, the full written recipe and more information, as always, and as always, enjoy .