Turkish Eggs (Çılbır)

Ingredients

• 2 cups Greek yogurt
• 2 cloves Garlic
• 1/4 teaspoon Salt
• 4 cups Water
• 2 tablespoons White vinegar
• 4 large Eggs
• 4 tablespoons Butter
• 1/2 teaspoon Chili flakes
• 2 tablespoons Fresh dill

Instructions

1. 1Mince the 2 cloves of garlic very finely. In a medium bowl, combine the 2 cups of Greek yogurt, the minced 2 cloves of garlic, and the 1/4 teaspoon of salt. Stir well to combine and set aside.
2. 2In a medium saucepan (at least 8-inch diameter), add the 4 cups of water and the 2 tablespoons of white vinegar. Bring the liquid to a gentle simmer over medium heat; the surface should show small bubbles but not a rolling boil (approximately 185-205°F or 85-96°C).
3. 3Carefully crack each of the 4 large eggs into separate small bowls or ramekins. Using a spoon, create a gentle swirl in the simmering water, then carefully slide one egg into the center of the swirl. Repeat with the remaining eggs, poaching them in batches if necessary to avoid overcrowding, for 3 to 4 minutes, or until the egg whites are fully set and the yolks are still runny.
4. 4While the eggs are poaching, melt the 4 tablespoons of butter in a small saucepan over low heat. Once melted, add the 1/2 teaspoon of chili flakes and cook for 1 minute, stirring occasionally, until the butter is fragrant and the chili flakes have slightly darkened.
5. 5Evenly spread the prepared garlic yogurt onto 4 individual serving plates. Using a slotted spoon, carefully lift each poached egg from the water, allowing excess water to drain, and place one egg on top of the yogurt on each plate. Drizzle the warm chili butter over the eggs and yogurt, then finely chop the 2 tablespoons of fresh dill and sprinkle it over the top. Serve immediately.

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