8/11/2020 Parsi style Yogurt Eggs (Cilbir) by Sheeraz Wania - Bawi Bride

YOGURT EGGS

A traditional turkish recipe, yogurt eggs is a very versatile and healthy dish that is perfect for
breakfasts. Here we've added in a few Parsi touches.

Prep Time: 10m Cook Time: 20m Total Time: 30m

Serves: 1 Category: Breakfast Staples, Egg Dishes, International Favourites Bawa-fied

INGREDIENTS

1 tablespoon vinegar

2 eggs

1 cup yogurt, strained to remove moisture

2 teaspoons dill - can substitute with any herb of your choice

1 red chilly,

2 cloves garlic

5 curry leaves

Salt to taste

Pepper to taste

INSTRUCTIONS

1. To poach the eggs, fill a deep saucepan with water and the vinegar. Bring to a boil. Meanwhile, crack the eggs
into separate bowls. Once the water comes to a boil, turn off the heat. Using a spoon, swirl the water in one
direction creating a whirlpool effect. Holding the bowl containing one of the eggs just above the surface of
the water, carefully slide the egg into the center of the whirlpool. Do this again with the second egg. Cover
the pan with a lid and let it cook for 3 minutes (no peeking!) Once cooked, use a slotted spoon to gently lift
the eggs out of the water. Gently transfer to a paper towel to drain. You can also refer to my blog post above
on an excellent link which teaches how to poach eggs.

2. Once the eggs are done, mix the herbs in the yogurt. For a summery taste, you can even add in some cubed
cucumber.

3. Season with salt and pepper.

4. Put it in a bowl and top with two freshly poached warm eggs.

5. In a pan heat the butter and add in the chopped chilly, garlic and curry leaf. Fry until golden.
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8/11/2020 Parsi style Yogurt Eggs (Cilbir) by Sheeraz Wania - Bawi Bride

6. Put this spice mix atop the eggs and yogurt and dig in. If you like you can also garnish with some fried
onions.

Source: Sheeraz Wania

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