Jammy Eggs with Chili Butter and Garlic Yogurt
With chili butter & garlicky yogurt, these jammy eggs are incredibly fast and flavorful to prepare. My take on the popular Turkish egg recipe, also referred to as Cilbir, also known as the Cilbir recipe, is incorporated in this recipe.which is widely popular in the country.
The combination of flavors between all the things is absolutely perfect. This dish is irresistible since you have the hot, jammy egg with the cold, whipped yogurt, in addition to homemade butter with chili spice.
What is Cilbir? (Turkish Eggs)
Kilbir is traditionally prepared using poached eggs atop garlicky yogurt. It is served warm with butter made from aleppo peppers and the chili sauce made from aleppo peppers. With the above dish, we have used jammy eggs (instead of poached) and skyr, which is very similar to the dish shown above.
What is Skyr?
There is a type of thick and creamy yogurt product from Iceland called Skyr that is quite similar to yogurt. Despite being similar to yogurt, Skyr has a distinct flavor because it is made from heirloom Icelandic culture, which gives it a unique texture. Skyr is made by mixing nearly 4 cups of milk into one cup of yogurt, which is why it is thus super thick and creamy – this dish is for certain to satisfy your sweet tooth!
Ingredients You Need for This Dish
- chili flakes
- Aleppo pepper
- olive oil
Steps To Make This Recipe
Prepare your chili butter by blending all the ingredients together. The butter and olive oil need to be melted in a saucepan or skillet on medium low heat.
In the meantime, you may want to add chili flakes and Aleppo pepper once it has begun to shimmer and melt. It will bubble just a bit as it is melting, and that is okay! After you turn the heat off, it will start to simmer again. Cook everything together together, letting it brown and infuse for a while. It is recommended to mix well on low heat and leave it to infuse for a few minutes before eating. Take it off the heat and leave it for later use.
Make your mixture of skyr by adding the water to the yogurt. The following ingredients should be mixed in a bowl with the skyr: lemon juice, lemon zest, salt, pepper, and fresh garlic. Furthermore, you are also welcome to take the extra step of double whipping in a food processor or immersion blender. Mix well and do not disturb for at least 15 minutes.
The next step in making jammy eggs is to make your jam. Add your eggs to the boiling water and allow to boil gently for a few minutes. You can begin to time when they are done after 6 1/2 minutes. Take them out of the pot and drain them. Rinse them in cold water or in an ice bath. Let them dry.
Now is the time to assemble! Start by layering your skyr mixture on a dish or plate. When you have finished, cut your eggs in half and add them to your plate. Then, finish it off by sprinkling your chili butter on top along with some parsley leaves. This is best eaten with toasted bread.
What if I am unable to find Aleppo pepper?
It is okay to use more chili flakes, or to sub paprika or cayenne for the chili flakes.
Would it be possible for jammy or soft boiled eggs to be substituted for poached eggs?
Yes, of course. And you can also do a fried egg with it if you like. Traditionally in Turkey, this dish is prepared with poached eggs.
Could I have my eggs not too runny if I do not like them too runny?
The easiest way to do this would be to go with a regular hard-boiled egg or you could opt to do an egg that takes 8-9 minutes instead of 6-7 minutes if you’re fine with a little bit of yolk.
Jammy Eggs with Chili Butter and Garlic Yogurt
- 3 tablespoons butter
- 1/2 teaspoon chili flakes
- 1 teaspoon Aleppo pepper
- 1/2 tablespoon olive oil
- 2 5.3oz containers of Icelandic Provisions Plain Skyr
- zest of 1/2 lemon
- juice of 1/2 lemon
- 1 garlic clove grated
- salt and pepper to taste
- 4 eggs
- top with chopped parsley
- serve with toasted bread of your choice
The first thing you need to do is prepare your chili butter. Using a saucepan or skillet, gently heat the butter and olive oil on medium low for a few minutes.
After the oil is shimmering and completely melted, you can add in chili flakes and Aleppo pepper. It will bubble a bit while it is cooking, but that is normal. As soon as you turn off the heat, it will continue to simmer. So, let it continue to simmer for a while, to brown and infuse the flavors together. During the infusing process, mix it well on a low setting and let it sit for a few minutes. Remove the pot from the heat and don’t touch it for a few minutes.
You will want to make your skyr mixture before you begin. It’s time to mix the skyr with lemon juice, lemon zest, salt, pepper, and fresh garlic in a bowl. should be mixed together in a bowl. Furthermore, you may opt to go the extra step of double whipping the mixture in a food processor or immersion blender. Blend with a whisk and set aside.
You will now make your jammy eggs. Then, you should gently bring a pot to a boil, then add the eggs. Put a timer for around 6 and a half minutes. You may want to rinse the fish with cold water, or in an ice bath. Rinse and peel.
Once the fish is ready, assemble the meal. You will want to start by spreading a layer of skyr béchamel on a platter or bowl. You should then cut both of your eggs in half and put them on the plate. Finally, you should garnish it with your chili butter and fresh parsley. You should serve the soup with toasted bread.