Save The first time I tasted cilbir, I was sitting in a small Istanbul café on a grey morning, watching steam rise from a ceramic bowl. The waiter set it down—creamy yogurt, two perfect eggs with runny yolks, and that intoxicating brown butter pooling on top—and something clicked. It wasn't fancy, but it felt like a secret. Now, whenever I make this at home, I chase that same feeling: the quiet moment before everything comes together, when the butter is still foaming and the eggs haven't touched the yogurt yet.
I made this for my partner on a Sunday when neither of us could leave the kitchen. They watched the butter turn golden, smelled the nutty warmth of it, and asked if we could have this every weekend. We haven't quite managed that, but the request alone told me the dish had stuck. Now it's what we make when we want breakfast to feel like an occasion.
Ingredients
- Plain Greek yogurt (full-fat): Full-fat is essential here—it's creamy, rich, and stands up beautifully to the warm elements. Low-fat versions can taste thin by comparison.
- Garlic: Just a small clove, minced so fine it almost dissolves into the yogurt. This is about whisper-soft flavor, not boldness.
- Large eggs: The yolks are the prize, so fresher is better. You'll notice the difference in color and how they break across the yogurt.
- White vinegar: A tablespoon in the poaching water helps the egg whites set faster and keeps them from trailing into wispy strands.
- Unsalted butter: You need to control the salt, and you'll want to watch this butter brown. It's the showstopper.
- Aleppo pepper: This is worth seeking out. It's fruity, not harsh, with a gentle heat that doesn't overwhelm. If you can't find it, the paprika and chili blend works, but it tastes slightly different.
- Fresh dill: A small handful, chopped just before serving. It adds brightness and completes the flavor story.
Instructions
- Prepare the yogurt base:
- Mix Greek yogurt with finely minced garlic and a pinch of sea salt in a bowl until smooth and well combined. Spread it evenly across two shallow serving plates and let it sit at room temperature—this matters because cold yogurt won't carry the flavors as well.
- Bring water to a gentle simmer:
- Fill a medium saucepan with about 3 inches of water, add white vinegar and a pinch of salt, then bring it to a gentle simmer. You're looking for small bubbles rising steadily, not a rolling boil, which would tear the delicate egg whites.
- Poach the eggs:
- Crack each egg into a small bowl first—this lets you slide it in gently without splashing. Swirl the simmering water with a spoon to create a gentle vortex, then carefully pour the egg into the center. Poach for 2-3 minutes until the whites are set but the yolk still jiggles slightly when you touch it with the spoon.
- Brown the butter with spices:
- While the eggs poach, melt butter in a small saucepan over medium heat and let it cook until it foams, then turns a deep golden brown with a nutty smell (about 2-3 minutes). Remove from heat immediately and stir in Aleppo pepper and cumin, if using—this keeps the spices from burning.
- Assemble:
- Gently remove the poached eggs with a slotted spoon, drain them briefly on paper towels, then place two eggs on top of each yogurt plate. Pour the spiced brown butter generously over everything.
- Finish and serve:
- Scatter fresh dill across the top and serve immediately while the butter is still warm and the yogurt is cool. Crusty bread is optional but perfect for soaking up every bit of sauce.
Save There's a quiet magic in the moment just before you drizzle the brown butter over those eggs. The yogurt is perfectly spread, the eggs are sitting there with their yolks intact, and you're about to pour warmth and richness over coolness and tang. That moment, right before everything melds together, is why this dish stuck with me. It's simple, but it feels ceremonial.
The Art of Poaching
Poaching eggs can feel intimidating at first, but it's really about controlling the water temperature and moving gently. The vinegar is your secret weapon—it firms up the whites so they don't scatter. Some mornings I nail it immediately; other times I watch one egg's whites trail off and remind myself that even restaurant chefs have awkward poaches. The third or fourth egg almost always looks the prettiest, so don't panic if the first doesn't cooperate.
Brown Butter: The Flavor Multiplier
Brown butter is one of those kitchen techniques that feels fancy but requires just attention, not skill. The milk solids sink to the bottom and toast, which gives you that deep, nutty flavor that tastes like you spent hours preparing. Listen for the change in sound as it foams—there's a moment where the sizzle softens and the aroma shifts from butter to something richer. That's your signal to watch closely and pull it off heat just as it turns golden.
Why This Dish Works
Cilbir is built on contrast: cool and warm, creamy and silky, garlicky and nutty. Every element serves a purpose, and nothing is accidental. The yogurt grounds the dish in its richness, the runny egg yolks add luxury and sauce, and the spiced brown butter brings warmth and aroma. Dill brightens everything at the end.
- Serve this when you want breakfast to feel intentional, not rushed.
- It's equally at home on a quiet Tuesday morning or a lazy Sunday brunch.
- The whole thing comes together in twenty minutes, start to finish.
Save This dish taught me that the best food doesn't need to be complicated to feel special. Cilbir is proof that a few high-quality ingredients, cooked with intention, can create something that sticks with you long after breakfast is over.
Recipe FAQs
- → What is the best way to poach eggs for Cilbir?
Use gently simmering water with a splash of vinegar and create a gentle whirlpool. Slide in eggs carefully and poach until whites are set but yolks remain runny, about 2-3 minutes.
- → How do I achieve the spiced brown butter flavor?
Melt butter over medium heat until it foams and turns golden with a nutty aroma. Stir in Aleppo pepper or a blend of chili flakes and paprika, plus cumin if desired.
- → Can I prepare the garlicky yogurt in advance?
Yes, mix yogurt, minced garlic, and salt ahead of time and keep refrigerated. Bring to room temperature before serving for best flavor.
- → What are good serving options with Cilbir?
Fresh dill or parsley complements the dish well. Serve with crusty bread like pide, sourdough, or pita for dipping in the rich sauces.
- → Is there a lighter alternative for the yogurt base?
Using low-fat yogurt instead of full-fat Greek yogurt lightens the dish while maintaining its creamy texture.