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Poached Egg With Yogurt

Sample Dishes from Turkish Cuisine

Poached Egg With Yogurt (Çılbır)

Water5 cup1 kg
Salt2 teaspoon12 gr
Vinegar1 tablespoon10 gr
Egg6 piece300 gr
Garlic2 clove5 gr
Yogurt1 1/2 cup330 gr
Olive Oil3 tablespoon30 gr
Red pepper1/4 teaspoon0.5 gr


Fill a non-stick shallow pan with hot water about 3-4 cm (1 1/2-2 inch) deep. Add salt and vinegar; stir. Bring to boil. Reduce heat. Break an egg into a saucer and slip into simmering water. Slide egg toward side of pan to keep in shape. Cook below simmering point for 3-4 minutes. Cook other eggs one at a time. Remove eggs from hot water with slotted turner; drain. Arrange on a serving plate. Combine yogurt with crushed garlic pour over eggs. Heat oil in skillet. Add red pepper; stir. Sprinkle over yogurt. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy129 cal
Protein7,3 g
Fat9,3 g
Carbohydrates3,6 g
Calcium91 mg
Iron0,97 mg
Phosphorus134 mg
Zinc1 mg
Sodium873 mg
Vitamin A273 iu
Thiamine0,06 mg
Riboflavin0,20 mg
Niacin0,10 mg
Vitamin C0 mg
Cholesterol254 mg

Regional Characteristics:

It is a a quick and refreshing dish, prepared especially on warm days; served for lunch or supper with pilaf and green salads.