Çılbır (Turkish Poached Eggs with Garlic Yogurt and Spiced Butter)

La storia di questo piatto

Çılbır belongs to Turkey's breakfast tables and quiet kitchens, a dish of humble things made generous: eggs, yogurt, garlic, butter. It speaks of the Turkish love for yogurt as a companion to nearly everything, here becoming a cool, white bed for something tender and warm.

Ingredienti

• 300 g Whole Greek yogurt
• 1 clove Garlic
• 4 pc Very fresh eggs
• 50 g Butter
• 1 teaspoon Pul biber (Turkish red pepper flakes)
• 2 tablespoons White vinegar
• 1 pinch Fine salt
• 1 pinch Dried mint
• 2 slices Turkish bread or rustic bread

Preparazione

1. Start with the base: finely grate the garlic into the Greek yogurt, add the pinch of salt and mix carefully. Let it rest at room temperature: the garlic softens in the dairy, loses its sharp bite and leaves only its fragrance, never a punch to the palate.
2. Heat plenty of water in a wide, shallow pot: it should reach a gentle shiver, never a violent boil. Look for small, shy bubbles on the bottom, not waves churning about. Pour the vinegar into the water: it is the secret to setting the white around the yolk right away, so the egg stays compact instead of dispersing into flakes.
3. Crack each egg into a small cup, never directly into the pot: this lets you check that the yolk is intact and slide it gently into the hot water. Before immersing it, use a spoon to create a small whirlpool in the water, which helps the white wrap itself around the yolk. Cook the eggs in two batches, two at a time, for about 3 minutes each, until the white is set and the yolk in the center still trembles soft.
4. Drain the eggs with a slotted spoon and dab them lightly on paper towel: excess water would thin the yogurt and ruin the dish. Spread the flavored yogurt on the plates, forming a small well in the center, then lay the still-warm eggs on top: the contrast between the tangy cool yogurt and the warm yolk is the very soul of this dish.
5. In a small pan, melt the butter over medium heat until it stops crackling and begins to smell of hazelnut, a sign the water has evaporated and the fat is ready. Remove from the heat immediately and add the pul biber: it will sizzle, turning the butter a beautiful ruby red. Be careful: one moment too long and it turns bitter.
6. Pour the still-smoking red butter in a thin stream over the eggs and watch it draw golden rivulets across the white yogurt: this is the most beautiful moment, and it must reach the table while still sizzling softly. Finish by crumbling the dried mint between your fingers. Warm or toast the bread slices in a dry pan or toaster and serve them alongside, for mopping up together.