From the Sultan's Table: The Culinary Journey of Çilbir

Poached eggs, in which the white is perfectly set while the yolk remains liquid, are an ingredient of many delicious dishes. They also form the base of the Turkish delicacy çilbir—an ideal idea for breakfast or lunch. How do you prepare them?

Abdul Hamid II was dubbed the "bloody sultan" by historians. The ruler of the Ottoman Empire at the turn of the 19th and 20th centuries became notorious primarily as the butcher of the Armenian people. With his consent, a massacre was carried out that claimed nearly 300,000 innocent victims.

However, the Turkish sultan also had merits in the field of culinary arts. He was a great gourmet, and numerous chefs did what they could to satisfy Abdul Hamid II’s cravings. One of them decided to modify a dish whose recipe probably originated in the 15th century and had been eagerly eaten in the sultan's palaces since then. Thus, the recipe for the still popular çilbir, or poached egg with yoghurt and aromatic spices, was born.

The delicacy, also appreciated in other countries of the region, such as Bulgaria, Serbia, Montenegro, or Bosnia and Herzegovina, embodies the essence of Balkan cuisine, known for its love of dairy products, fresh ingredients, fragrant spices, and perfect balance of flavours.

Çilbir can easily be prepared in our own kitchen. It will be a delicious idea for breakfast or lunch. How to prepare the Turkish specialty?

Dishes with eggs should regularly appear in our diet, as it’s hard to find a product with greater nutritional value. Thanks to the abundance of vitamins, minerals, proteins, and unsaturated fatty acids, eggs have a very positive impact on the body. They regulate metabolism processes, prevent anaemia, strengthen the immune system, improve memory, reduce the risk of cardiovascular diseases, care for bones, joints, and muscles, and speed up recovery after physical exertion, e.g., caused by intense training.

A poached egg, also known as coddled, greatly preserves these valuable properties. Of course, this is provided that we use the freshest product possible. How do I check it? When placed in a container with water, if the egg lies on the bottom, it can be eaten. If it floats to the surface, it’s probably not fit for consumption.

There are several ways to prepare a poached egg. The easiest is to boil nearly a litre of water in a pot and acidify it with vinegar or lemon juice (about 2 tablespoons). Gently crack the egg (it should be at room temperature) into a small bowl. Stir the boiling water to create a whirlpool into the centre, where we pour the egg. Stop stirring, cook the egg for 3 minutes, and then gently remove with a slotted spoon and drain on a paper towel.

If we're not confident in our skill and fear the egg will disperse in the water, we can use a clever solution – crack the egg into a cup or glass lined with plastic wrap greased with oil, twist the top, and immerse this pouch in boiling water.

It's also worth trying the method promoted by the legendary star of American culinary TV, Julia Child, who recommended first putting the egg in its shell into boiling water (for no more than a minute) and then cracking its content into the water. This way, the white sets faster and envelops the still-liquid yolk.

Before we start cooking the egg, we need to prepare a sauce that will enrich the dish's flavour. In a small pan, melt butter (2 tablespoons) until it starts to take on a nutty-brown colour, being careful not to burn it. Turn off the heat, add good-quality olive oil (1 tablespoon), and sprinkle in red pepper flakes (1 teaspoon).

Prepare the poached egg (from the recipe above). At the same time, mix thick natural yoghurt (1 cup, it should be at room temperature) with finely chopped garlic (1-2 cloves).

Into a bowl, add the yoghurt, then the egg, and pour over the butter sauce. Serve immediately, ideally with fresh bread, to mop up the delicious remains of the dish.