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Çılbır

Poached eggs served in yogurt with butter and paprika.

From the Wikibooks Cookbook · 9 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Çılbır

Serves 4

Ingredients

Directions

Make the yogurt base

  1. In a small mixing bowl, combine the yogurt, garlic and salt.

Poach the eggs

  1. Add the vinegar and some salt to boiling water.

  2. Poach the eggs.

  3. Remove the eggs with a slotted spoon.

Assemble and serve

  1. Place an egg in each dish.

  2. Cover the eggs with plenty of yogurt.

  3. Melt the butter in a small skillet. Stir in the paprika.

  4. Pour the hot butter over the eggs.

  5. Serve immediately.

Nutrition, whole recipe (rough)

293Calories
24 gProtein
18 gFat
9 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  4. Vinegar + garlictop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Yogurt + garlictop 12% of all pairs
    Smell alikemoderate
    Cooked together2,440 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Set in the poaching water, forming the main body of the dish.
Yogurt
Forms a cool, tangy base that contrasts with the hot butter and eggs.
Butter
Carries the paprika and coats the eggs with rich, fatty flavor when poured hot.
Vinegar
Added to the poaching water, it helps the egg whites hold together.
Hot paprika
Blooms in the hot butter, adding warmth and a red colour and flavor.
Garlic
Adds sharp aroma that mellows into the yogurt.

The step that matters

Poach the eggs. Simmering water with vinegar helps the whites coagulate around the yolks. Boiling too hard breaks the eggs apart, and a gentle simmer keeps them intact.

Swap the clove

How well each one fits the dish's main ingredients (egg, vinegar, butter, yogurt, garlic, pepper):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Dillfits better
  4. Clovethe original

Fit is the average pairing score against egg, vinegar, butter, yogurt, garlic, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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