Eyra's Turkish Eggs (Cilbir)
At Eyra, we enjoy Cilbir as a refreshing summer meal, especially when the garden are bursting with fresh herbs. The cool, garlicky yogurt pairs beautifully with our golden-yolked eggs, and the fragrant drizzle of chive flower butter brings it all together. It’s simple, nourishing, and perfect for a warm day.
Serves
2
Cook Time
30 min
Total Time
30 min
Recipe by Jesvyl Dsilva
Ingredients
Salt, to taste
2 tablespoons Eyra Chive Flower Butter
1 teaspoon Parsley, finely chopped
1 teaspoon Aleppo pepper
2 Eyra Fresh Farm Eggs
1 tablespoon white vinegar (for poaching)
1 teaspoon Dill, finely chopped
Optional: Crusty bread or flatbread, for serving
Directions
1) Prepare the Yogurt Base
In a small bowl, mix the yogurt with grated garlic and a pinch of salt. Let it sit at room temperature while you prepare the eggs and butter.
2) Poach the Eggs
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Bring a small pot of water to a gentle simmer and add 1 tablespoon white vinegar.
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Crack each egg into a small cup or ramekin.
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Swirl the water to create a vortex, and gently slide in one egg at a time. Poach for about 3–4 minutes until the whites are set but yolks remain soft.
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Remove with a slotted spoon and place on a paper towel to drain.
3) Infuse the Eyra Chive Flower Butter
In a small pan, melt the Eyra Chive Flower Butter over low heat. Once melted, stir in the Aleppo pepper and let it gently sizzle for 20–30 seconds. Remove from heat.
4) Assemble Your Cilbir
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Spread the garlic yogurt onto a shallow bowl or plate.
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Gently place the poached eggs over the yogurt.
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Drizzle the warm chili-chive flower butter over the eggs.
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Garnish with a generous sprinkle of dill and parsley.
5) Serve Warm
Serve immediately with slices of warm crusty bread or flatbread to scoop up every delicious bit.