🍳 The ADDICTIVE Turkish poached egg recipe you need to know

Video Description

Today we're making Turkish Çılbır, an ADDICTIVE dish of poached eggs and Yoghurt sauce. You can make this with or without dill, and either way it will be an amazing meal. ---- 🙌 Support the Channel 🙌 If you enjoy our recipes and want to help us make more, then consider becoming a Patron. You can get your name in the video credits as well as some behind the scene updates https://www.patreon.com/MiddleEats ---- 🌍 Stay connected 🌍 You can reach us on instagram or facebook, and we'd love to see any recipes you cook. ➥Instagram https://www.instagram.com/itsmiddleeats/ ➥Facebook https://www.facebook.com/MiddleEatsyt/ ---- 0:00 Intro 0:43 Perfect poached eggs 101 4:50 Making the Yoghurt sauce 6:03 Plating part 1 6:33 Making the butter sauce 7:09 Plating part 2 8:10 Taste test and Review ---- Music by Epidemic Sounds - Referral link for a free trial here https://www.epidemicsound.com/referral/zpsg6n/ 🍳 My Kitchen Equipment 🥘 (These links are amazon affiliated and help support the channel at no extra cost to you) Box Grater: https://geni.us/d4YE Food Processor: https://geni.us/2qQ9bX Smaller food processor: https://geni.us/gtPJ33 My Kitchen Scale: https://geni.us/o3tM Vegetable Peeler: https://geni.us/tiNom Citrus Juicer: https://geni.us/8xWwcBB Stainless Steel Cookware: https://geni.us/EsaLACR Utensils: https://geni.us/Da55Vjd Glass jugs: https://geni.us/QAuvNNB Stick blender: https://geni.us/E2FNym 📷 My Filming Equipment 🎥 Sony a6400: https://geni.us/Cc7J0Nj Sony F1.8 Lens: https://geni.us/5ATix6 ---- How to make Simit, by Turkish Food Travel https://youtu.be/Rcn7xAr5n0w ---- Recipe (per serving): 100g (3.5 oz) Greek/Turkish yoghurt 2 Eggs 1/2 Clove Garlic 1/8 Tsp Salt 1/4 Tsp Pul biber or Aleppo Pepper flakes 1 Tbsp Butter 1g Dill (optional) 1 Tbsp vinegar for cooking the eggs Salt for garnish Bread for serving Directions: To poach the eggs: 1- Fill a pan with water and bring it to a boil 2- Turn the heat down to medium and let the pot come to a gentle simmer, add the vinegar in 3- Crack your eggs into a ramekin, if the eggs aren't very fresh you can strain them with a strainer to remove the runny whites to prevent wispy egg whites 4- Place your egg into the pan and start a timer for 2.5 minutes (3 for a large egg) 5- You can add more eggs every 30 seconds after that 6- When the timer goes off remove the first egg, then remove each egg 30 seconds after that 7- Drain them using a spider or slotted spoon then place them directly on your plate To make the yoghurt sauce: 1- Place the yoghurt in a mixing bowl 2- Mince the garlic and add in with the salt. If using dill, remove it from the stalks and roughly chop before adding it in 3- Mix together really well then thin the mixture out with some water (hot if the yoghurt was cold) until it reaches a custard like consistency To make the butter sauce: 1- Melt the butter in a pan 2- Add the Pul Biber to the pan and allow to infuse into the butter for 30 seconds until foamy To plate: 1- Add the yoghurt to a plate/bowl and spread it out with the back of a spoon 2- Place the eggs on top 3- Pour the butter mixture over the eggs 4- Serve with crusty bread and enjoy