How to make çılbır? The secret to perfect çılbır

Originating from the Artvin region, çılbır is a staple of Turkish breakfasts. So, how do you make it? Here is the secret to making the perfect çılbır...

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With 112 calories per 100 grams, çılbır is among the beloved delicacies of Turkish cuisine. The question that social media users have been searching for, 'How to make çılbır?', has been answered.

How to Make Çılbır?

Ingredients for 4 servings:
4 eggs
2 coffee cups of vinegar
1 tablespoon of butter
500 g yogurt
1 clove of finely minced garlic
1/2 teaspoon of red chili powder
2 liters of water

Preparation of Çılbır:

-Mix the yogurt with the garlic thoroughly in a bowl.
-Divide it into 4 soup plates.
-Lightly heat the butter, add the red chili powder, and set aside.
-Place the water and vinegar in a small pot.
-Once the water boils, carefully crack the eggs one by one into the water, keeping them very close to the surface.
-Cook for 3 minutes at a gentle simmer, then remove them one by one with a slotted spoon and place them into the yogurt plates.
-Drizzle the red chili butter over them and serve.

The Secret to Making Çılbır

The point to pay attention to when making çılbır is that the boiling motion of the water must have ceased. In other words, all movement in your water must stop, and it should have a calm appearance. That is exactly when you should crack your egg into the water.

If you crack it while the water is boiling, your egg will not achieve the desired round shape and will scatter and break apart due to the turbulence created by the boiling.

News Source: 12punto