Thread by @thebooksatchel

I would highly HIGHLY recommend making Cilbar aka Turkish poached eggs. Who knew eggs in yoghurt would taste SO GOOD. One of those dishes where once you eat you just can’t stop. Won’t stop, can’t stop

I have to share these tips because this is such an amazing item and I wish the whole world would make it. So here’s what I did..Might be more useful for Indians ..THREAD (2/n)

I watched a combination of vids. I’d recommend Nigella Lawson’s Turkish Poached eggs vid on YouTube. Before you try out the cilbar, make sure your skills for poaching eggs are good. Here are my measurements for one egg. (3/n)

I found Nigella’s tip of adding a drop of lemon juice to the egg white IN A TEA CUP instead of vinegar to the water to be a life saver. However I still prefer a whirlwind in the pot of water and then sliding the egg in than Nigella’s way of calm and still water. (4/n)

Most importantly, don’t skimp out on the dishes needed to make one Cilbar. They make the whole process easier. So get a sieve,tea cup, spoons, bowls etc etc. Trust me I’ve tried cutting down on number of dishes but more helps with speed. U wouldn’t mind the washing up later (5/n)

Thick yoghurt is best. But if you are using home made yoghurt, either plop it on a strainer to get rid of excess water ; mine wasn’t watery. Don’t skip the step of slightly warming the yoghurt on steam of boiling water. Such a difference in taste when you include this step (6/n)

Since Indian yoghurts aren’t as thick as Greek/foreign brands, don’t do the warming up for too long. It’ll become runny. So keep your yoghurt out of the refrigerator for 15 min to reach room temp . (7/n)

Beat it. add garlic (2 cloves minced), oregano and SALT (tasty, a nice salty flavor adds oomph!); put this on steaming water for a wee bit. I did this using a small Kadai that fit on top of a saucepan one fourth filled with watee boiling on LOW heat (7/n)

For one bowl, take 3 splodges with a big spoon in your serving bowl. BOWL looks prettiest. Add one poached egg on top. Now for the chilli butter oil mix which makes it so gorgeous (8/n)

Melt butter on low heat. Be patient. Add olive oil. I fried 2-3 cloves garlic (never enough garlic) minced and one red chilli slit to pieces (can use flakes too). Add a bit of chilli powder for the glorious colour of ruby red oil if you don’t have that kind of chili flakes. (9/n)

If you don’t add chilli powder and use flakes that don’t give it a colour it would still taste good but will look like a sad bowl of Cilbar like this (10/n)

Since you have to warm yoghurt, and poach eggs and make sure they aren’t over cooked and make the chili butter oil, add maybe butter and toast some bread, time accordingly. Put all the ingredients ready beforehand, don’t try to minimize the dishes and work fast (11/n)

Finally, add poached egg on the beaten yoghurt base, pour over the butter chilli sauce, sprinkle some herb on top. Break and see that lovely yolk ..Enjoy with bread (12/n)

Be warned one egg is just not enough to make you satisfied. So increase all ingredient measures accordingly. Tweet me pics if you try it out. It’s the best thing! (13/n)