[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-en-cilbir":3},{"id":4,"title":5,"body":6,"description":139,"extension":140,"meta":141,"navigation":188,"path":189,"seo":190,"stem":191,"__hash__":192},"guides\u002Fen\u002Fguides\u002Fcilbir.md","Çılbır",{"type":7,"value":8,"toc":130},"minimark",[9,14,42,46,57,66,76,93,109,118],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30,33,36,39],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"200 g thick plain yoghurt",[18,25,26],{},"1 small garlic clove, finely grated",[18,28,29],{},"20 g butter",[18,31,32],{},"½ tsp pul biber or Aleppo pepper",[18,34,35],{},"¼ tsp salt",[18,37,38],{},"1 tsp white vinegar, optional",[18,40,41],{},"Bread, to serve",[10,43,45],{"id":44},"method","Method",[47,48,53],"cook-step",{"cue":49,"diagram":50,"number":51,"title":52},"The yoghurt is smooth and spread into a shallow bed.","whisk","1","Mix the yoghurt",[54,55,56],"p",{},"Mix yoghurt, garlic and salt. Divide between two plates and leave them out while you cook, so the yoghurt loses its chill.",[47,58,63],{"cue":59,"diagram":60,"number":61,"title":62},"The water surface is calm.","boil","2","Heat poaching water",[54,64,65],{},"Bring 7 cm water to a gentle simmer in a saucepan; reduce until barely bubbling. Add optional vinegar. Crack eggs into separate small cups.",[47,67,73],{"cue":68,"diagram":69,"number":70,"title":71,"scene":72},"Whites are opaque around soft yolks.","poach","3","Poach the eggs","shell\u002Fcup-tip",[54,74,75],{},"Lower eggs into the water separately. Cook for 3–4 minutes until the whites set. Meanwhile, melt the butter gently in the small pan, take it off the heat and stir in the pepper. Lift the eggs out and drain them on a clean towel.",[47,77,83,86],{"cue":78,"diagram":79,"number":80,"title":81,"scene":82},"Red butter pools over the eggs without burnt pepper flecks.","assemble","4","Plate and spoon over the butter","plated\u002Fpepper-butter",[54,84,85],{},"Put the eggs on the yoghurt and spoon the pepper butter over them. Serve at once with bread.",[54,87,88,92],{},[89,90,91],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. Firm whites and yolks carry the lowest risk. Children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option unless local guidance says otherwise. Colour and texture do not prove that an egg is safe.",[94,95,97,100,103],"guide-notes",{"title":96},"Equipment & heat",[10,98,96],{"id":99},"equipment-heat",[54,101,102],{},"Induction, gas and electric all work. Bring the water to the stated state, then reduce the heat to maintain it. Start timing when the eggs go in; a larger pan, higher altitude or extra-cold eggs may need adjustment. A rolling boil is not a shortcut. Remove the butter from any hob before adding pepper; retained electric heat can burn it.",[54,104,105,108],{},[89,106,107],{},"Nonstick:"," The butter can warm in any small pan over gentle heat.",[94,110,112,115],{"title":111},"Troubleshooting",[10,113,111],{"id":114},"troubleshooting",[54,116,117],{},"Wet eggs thin the yoghurt. Drain on a clean towel before plating. Burnt pepper tastes bitter; add it after the butter leaves the heat.",[94,119,121,124,127],{"title":120},"About this version",[10,122,120],{"id":123},"about-this-version",[54,125,126],{},"A garlic-yoghurt and poached-egg preparation. Use pul biber if available; hot chilli flakes need a smaller quantity.",[54,128,129],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":131,"searchDepth":132,"depth":132,"links":133},"",2,[134,135,136,137,138],{"id":12,"depth":132,"text":13},{"id":44,"depth":132,"text":45},{"id":99,"depth":132,"text":96},{"id":114,"depth":132,"text":111},{"id":123,"depth":132,"text":120},"Poached eggs on garlic yoghurt with warm pepper butter.","md",{"slug":142,"family":143,"region":144,"aliases":145,"texture":147,"difficulty":150,"prep":151,"cook":152,"wait":131,"servings":61,"tools":153,"equipment":158,"nonstick":171,"related":172,"art":176,"photo":131,"status":177,"sources":178},"cilbir","On a plate","Türkiye",[142,146],"Turkish eggs",[148,149],"Runny","Creamy","Easy",10,8,[154,155,156,157],"Wide saucepan","Small frying pan","Slotted spoon","Mixing bowl",[159,163,165,167,168,170],[160,161,162],"induction","nonstick","pot",[160,164,162],"steel",[166,161,162],"gas",[166,164,162],[169,161,162],"electric",[169,164,162],"The butter can warm in any small pan over gentle heat.",[173,174,175],"poached","eggs-benedict","onsen-tamago","yogurt","Researched",[179,182,185],{"title":180,"url":181},"Suzy Karadsheh — çılbır","https:\u002F\u002Fwww.themediterraneandish.com\u002Fcilbir-turkish-poached-eggs\u002F",{"title":183,"url":184},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":186,"url":187},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",true,"\u002Fen\u002Fguides\u002Fcilbir",{"title":5,"description":139},"en\u002Fguides\u002Fcilbir","VSed1p2XAg8x6mjz0T0BKbrWpvUAh-lOFu4hLqz6f-4",1791403720814]