a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

Cilbur with Spicy Chili Oil

Supremely runny poached eggs nestled on top of Greek yogurt infused with zesty lemon, fresh dill, and Buldak Ramen spicy chicken flavored chili oil. The dish works because it’s savory, acidic, fresh and creamy. Cilbur with spicy chili oil is so delicious that you won’t be able to stop thinking about it.

a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

Why This Works

What is Cilbur?

Cilbur is a Turkish dish of poached eggs with yogurt. It is one of the most flavorful breakfast recipes that exist. The dish is usually drizzled with a seasoned oil but I am using a homemade Buldak Spicy Chili Oil for a hit of chicken flavor. The yogurt tames the extreme heat of the chili oil perfectly striking the perfect balance of savoriness, acidity, richness, and heat.

Tips

How do I make the perfect poach eggs?


The standard way of poaching eggs uses the whirlpool method where eggs are cracked into a swirling pot of vinegar spiked water and slightly boiled. My favorite method of spritzing the egg feels like a cooking hack because it yields the neatest poached eggs.

a carton of eight white eggs with one egg cracked in half with the yolk exposed
  • After a lot of testing, I learned that spritzing the surface of the egg with lemon or lime juice replaces the need for a swirling vortex and a vinegar bath. The latter ruins the non-stick properties of cookware. The acid helps firm up the surface of the egg before cooking while the sieve is helping to rid the egg of the stringy bits of egg white.
  • Some recipes call for a low water bath. If you add too little, the eggs will cook unevenly and yield a spot at the top exposing the yolk. This will not be able to be fixed even if you add more water later.
  • The citrus may be replaced with vinegar so long as it’s atomized with a spray bottle. If vinegar is poured from the bottle directly onto the egg, it be challenging to coat the egg evenly and the impact of the pour will break through it.

Recipe for the Neatest Poached Eggs

Ingredients


Water for boiling
Lemon or lime
Eggs

Instructions


Fill a pot halfway with water and set it over the stove on simmer. Crack a single egg into a sieve. Spritz with lemon juice and let it rest for 45 seconds. When the water comes to a simmer, transfer the egg into the pot as close to the surface of the water as possible, minimizing impact. Cook for 3 minutes. Strain. Repeat.

What is Buldak sauce? How does it pair with Cilbur?

Buldak is a heavily spicy, barbecued chicken dish traditionally eaten in South Korea. The literal meaning of the name is “fire chicken.” Samyang Foods produces an instant ramen called Buldak. It’s seasoned with chicken flavoring. It is notoriously known for being one of the spiciest ramen’s in the world. I’m repurposing the spice packet that you find in ramen and elevating it into a homemade chili oil. The chicken flavored chili oil adds heat and a delicious chicken flavor to Cilbur. Even non-spicy lovers like myself will be able to tolerate the heat of it with the help of creamy yogurt.

1 bag of Samyang Buldak spicy chicken ramen
bowl filled with plain greek yogurt, there runny poached eggs, chili oil, dill, and 2 pieces of toasted baguette
a bowl filled with plain greek yogurt, three runny poached eggs, red chili oil, and fronds of dill plated next to a sliced baguette

Buldak Spicy Chili Oil Cilbur

Supremely runny poached eggs nestled on top of Greek yogurt infused with zesty lemon, fresh dill, and Buldak Ramen spicy chicken flavored chili oil. The dish works because it’s savory, acidic, fresh and creamy.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Side Dish
Cuisine Asian, Turkish
Servings 3

Ingredients
  

Poached Eggs

  • 3 large whole eggs
  • 4 cups water for boiling
  • 3 tbsp vinegar or lemon juice

Cilbur

  • 1 lb 0% plain greek yogurt
  • 1 garlic clove trimmed, peeled, grated
  • 1 whole lemon zest only
  • 1/2 tsp fine sea salt

Buldak Spicy Chili Oil Sauce

  • 1 tbsp or 1 pack Samyang Buldak Ramen sauce
  • 1 tsp Chinkiang vinegar aka seasoned aromatic vinegar (not Taiwanese black vinegar)
  • 1 tsp toasted sesame oil
  • 2 tsp sesame seeds
  • 4 garlic cloves trimmed, peeled, grated
  • 1 inch ginger peeled, grated
  • 1/4 tsp white granulated sugar
  • 2 tbsp neutral oil
  • 1/2 cup fresh dill fronds only
  • 1 baguette sliced, toasted

Instructions
 

  • Poached Eggs | Set a pot over the stove on high heat. Add water and bring to a simmer. Add vinegar. Set a sieve over a ramekin, then crack a single egg into the sieve. Spritz the egg with lemon or vinegar. Pick up the sieve and gently drop the raw egg into the simmering water leaving behind the extra egg white in the ramekin. Repeat. Cook for 4-6 mins. Strain and set aside.
  • Cilbur | To a bowl add yogurt, one clove of freshly grated garlic, lemon zest, and fine sea salt. Mix until homogenous.
  • Chili Oil | Set a pot over the stove on high heat. Add oil. While the oil is heating up, add Chinkiang vinegar, sesame oil, sesame seeds, minced garlic, and grated ginger. When the oil is glistening, add it to the sauce and mix. The oil should splatter upon making contact with the sauce.
  • Assemble | To the bowl of yogurt, add the strained poached eggs, fresh dill, and a few spoonfuls of chili oil. Serve with toasted bread. Enjoy!
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