Çılbır, Turkish eggs with dill yogurt: Poach eggs without swirling the water

Tip: tap a step to mark it as done.

1. Crack an egg into a strainer and let the watery part of the white drain off. The fresher the egg, the less white will drain off.

2. Heat water in a deep pot to just below boiling and add the vinegar. There is no need to swirl the water: as the egg sinks, the white will wrap around the yolk and hold its shape.

3. Poach the eggs one at a time: lower an egg into the water, remove it after 3 minutes, and transfer it to ice water.

4. Heat the butter in a small saucepan, add the chopped garlic, and cook until golden brown. Add the dried chili and paprika and stir using the residual heat.

5. Chop the fresh dill on a cutting board. Sprinkle salt over the second garlic clove and mash it into a paste with a knife.

6. In a bowl, mix the thick yogurt with the garlic paste, dill, salt, and lemon juice.

7. Spread the yogurt on a plate, place a poached egg on top, and drizzle with the spicy butter.

Tip: Use the freshest eggs possible—the fresher the egg, the less watery white will drain off and the better it will hold its shape.

This recipe was translated from the Slovak original: Krémové turecké vajcia Çılbır s kôprovým jogurtom: pošírované vajce drží tvar aj bez víru vo vode