[{"data":1,"prerenderedAt":188},["ShallowReactive",2],{"guide-cilbir":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":141,"description":142,"difficulty":143,"equipment":144,"extension":157,"family":158,"meta":159,"navigation":160,"nonstick":161,"path":162,"photo":133,"prep":163,"region":164,"related":165,"seo":169,"servings":65,"slug":7,"sources":170,"status":177,"stem":178,"texture":179,"tools":182,"wait":133,"__hash__":187},"guides\u002Fguides\u002Fcilbir.md","Çılbır",[7,8],"cilbir","Turkish eggs","yogurt",{"type":11,"value":12,"toc":132},"minimark",[13,18,46,50,61,70,79,95,111,120],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43],"ul",{},[22,23,24],"li",{},"2 large eggs",[22,26,27],{},"200 g thick plain yoghurt",[22,29,30],{},"1 small garlic clove, finely grated",[22,32,33],{},"20 g butter",[22,35,36],{},"½ tsp pul biber or Aleppo pepper",[22,38,39],{},"¼ tsp salt",[22,41,42],{},"1 tsp white vinegar, optional",[22,44,45],{},"Bread, to serve",[14,47,49],{"id":48},"method","Method",[51,52,57],"cook-step",{"cue":53,"diagram":54,"number":55,"title":56},"The yoghurt is smooth and spread into a shallow bed.","whisk","1","Mix the yoghurt",[58,59,60],"p",{},"Mix yoghurt, garlic and salt. Divide between two plates. Take it out of the fridge only while preparing the rest.",[51,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The water surface is calm.","boil","2","Heat poaching water",[58,68,69],{},"Bring 7 cm water to a gentle simmer in a saucepan; reduce until barely bubbling. Add optional vinegar. Crack eggs into separate small cups.",[51,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"Whites are opaque around soft yolks.","poach","3","Poach the eggs",[58,77,78],{},"Lower eggs into the water separately. Cook for 3–4 minutes until the whites set. Lift and drain well.",[51,80,85,88],{"cue":81,"diagram":82,"number":83,"title":84},"The butter colours red without burnt pepper flecks.","assemble","4","Warm pepper butter",[58,86,87],{},"Melt butter gently in a small pan, remove from the heat, and stir in pepper. Put eggs on yoghurt and spoon butter over them. Serve at once with bread.",[58,89,90,94],{},[91,92,93],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[96,97,99,102,105],"guide-notes",{"title":98},"Equipment & heat",[14,100,98],{"id":101},"equipment-heat",[58,103,104],{},"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.",[58,106,107,110],{},[91,108,109],{},"Nonstick:"," The butter can warm in any small pan over gentle heat.",[96,112,114,117],{"title":113},"Troubleshooting",[14,115,113],{"id":116},"troubleshooting",[58,118,119],{},"Wet eggs thin the yoghurt. Drain on a clean towel before plating. Burnt pepper tastes bitter; add it after the butter leaves the heat.",[96,121,123,126,129],{"title":122},"About this version",[14,124,122],{"id":125},"about-this-version",[58,127,128],{},"A garlic-yoghurt and poached-egg preparation. Use pul biber if available; hot chilli flakes need a smaller quantity.",[58,130,131],{},"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":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":16,"depth":134,"text":17},{"id":48,"depth":134,"text":49},{"id":101,"depth":134,"text":98},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},8,"Poached eggs on garlic yoghurt with warm pepper butter.","Easy",[145,149,151,153,154,156],[146,147,148],"induction","nonstick","pot",[146,150,148],"steel",[152,147,148],"gas",[152,150,148],[155,147,148],"electric",[155,150,148],"md","On a plate",{},true,"The butter can warm in any small pan over gentle heat.","\u002Fguides\u002Fcilbir",10,"Türkiye",[166,167,168],"poached","eggs-benedict","onsen-tamago",{"title":5,"description":142},[171,174],{"title":172,"url":173},"Suzy Karadsheh — çılbır","https:\u002F\u002Fwww.themediterraneandish.com\u002Fcilbir-turkish-poached-eggs\u002F",{"title":175,"url":176},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fcilbir",[180,181],"Runny","Creamy",[183,184,185,186],"Wide saucepan","Small frying pan","Slotted spoon","Mixing bowl","TwJ43ucUxJ8QeZSQ9arIT2N1xM3goA5SCCfrlW5C-Ew",1791339489480]