This morning I had the pleasure of presenting two egg recipes for CBC's Weekend Morning Show with host Ismaila Alfa. The first is a poached egg recipe from Turkey and the second is a Kerala dish that usually calls for duck eggs but is wonderful with Nature's Farm eggs.
1. Çılbır (pronounced, chill burr)
These luscious eggs are so easy to make with a wonderful and velvety result. Perfect comfort food for a weekend morning brunch/breakfast.
The recipe below is for 1, but you can easily make it for more people by adding more eggs, yogurt, and butter.
2 tbsp vinegar
5 cups of water (or more)
1/2 cup yogurt
1 tsp paprika (I used hot smoked paprika)
1/2 tbsp butter
1 clove of garlic, minced (optional)
Bring to boil water, vinegar, and salt in a medium size pot. When it starts boiling, turn it down to medium to low heat.
Stir the water and then break eggs one at a time in a small bowl, and glide them, one by one, in to the very hot but not boiling water. (If the water is boiling vigorously when you pour the eggs, you cannot have a homogeneous cooking or keep the egg together) Do not cook more than 2 eggs at a time. If an egg starts going messy in water, try to pull it together with a spoon. (stirring the water will help make the eggs into a perfect round shape).
Cook the eggs for 3-4 minutes for medium soft yolk. For a hard yolk, you need to cook them at least for 5 minutes.
Take the eggs out of the water with slotted spoon on a plate.
Pour yogurt on them. (If you want to have your çılbır "a la turque", mix yogurt with 1 clove of minced garlic, a perfect pairing)
Heat butter. When it sizzles add paprika. Stir for half a minute or less (just don't let it burn) and pour it on top of eggs and yogurt.
Sprinkle mint flakes on top. Serve with toast.
It is extremely easy to make çılbır; there are only a couple of points to be careful about: don't put the eggs in boiling water; bring it to a boil and then let it calm down and do not break the eggs directly into the pot; instead break them in little bowl and let them glide.
2. Kerala eggs
2-4 hard boiled eggs
1-2 cups sliced onions
2 tbs olive oil
1/4 tsp mustard seeds
1/4 tsp cayenne
1/4 tsp ground black pepper
1/4 tsp turmeric
1/4 tsp cinnamon
Bring a pan up to medium-high heat and add olive oil and mustard seeds. When the seeds begin to pop, add the sliced onions. When the onions are softened, add the remaining spices and seasonings. When almost crispy, add peeled eggs that have been scored and bring to temperature, covering with the sauce. Serve with flaky parotha or naan.