Çilbir

Preparation

1. Step 1

   Fill a pan with enough water to cover the eggs. Add vinegar and salt, bring to the boil, then reduce the heat to lowest.

   Step 2

   Beat the yogurt with the garlic. Melt the butter with the paprika.

   Step 3

   Break each egg into a cup and slide it into the pan of water. Cook for 1–2 minutes, until the whites have set. Lift out with a perforated spoon and serve at once.

   Step 4

   Sprinkle with a little salt, pour 2 tablespoons of yogurt over each egg, and dribble butter and paprika over the yogurt.

2. Variation

   Step 5

   For a Lebanese mountain dish, beyd bi laban, heat 2 tablespoons olive oil in a skillet, break in the eggs, and sprinkle with salt. Cook over low heat, stirring gently, to scramble them lightly. Before they set, when they are still runny, stir in 1 cup yogurt (at room temperature) and serve with bread.