Can I use plain yogurt instead of greek yogurt?

Yes. Use plain yogurt in the same weight, but expect a thinner spread and a milder tang; drain plain yogurt through a fine sieve to approximate greek yogurt thickness if a firmer bed is preferred.

What can I use instead of butter for the paprika drizzle?

Use olive oil instead of butter for a lighter finish; the oil will not foam like butter but will still carry paprika and crushed red pepper flavor, and it tolerates slightly higher heat without browning.

My poached egg falls apart in the water — what should I do?

Poach at a gentle simmer (about 180-190°F) rather than a rolling boil and add the vinegar to the water to help whites coagulate. Create a gentle whirlpool before slipping the egg in and use a slotted spoon to keep the white compact while it sets for 3 to 4 minutes.

The hot paprika butter breaks the yogurt and looks curdled — how can I prevent that?

Let the butter cool for 15 to 30 seconds off the heat so it is warm rather than boiling, then drizzle slowly over the yogurt while stirring a little; tempering the yogurt with a spoonful of warm butter first reduces splitting.

How should I store this?

Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

TwentyGrams › Recipes › Paprika-Butter Poached Eggs on Lemon Greek Yogurt (Çılbır-style)

Paprika-Butter Poached Eggs on Lemon Greek Yogurt (Çılbır-style)

2 servings · 3.9 g net carbs

3.9g Net carbs 22.5g Fat 17.1g Protein 285.2 kcal

3.9g Net carbs · 22.5g Fat · 17.1g Protein · 285.2 kcal

Paprika-Butter Poached Eggs on Lemon Greek Yogurt (Çılbır-style)

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings · prep 10 min · cook 10 min · total 20 min · difficulty medium

Poached eggs are cooked gently and served over a lemon-scented greek yogurt spread seasoned with garlic powder and salt. A quick paprika-infused butter is spooned over the hot eggs so the butter foams and leaves a bright orange glaze on the yolks, finished with fresh dill. Eggs are poached in simmering water with a splash of vinegar so the whites set quickly while yolks remain runny. The cool yogurt base contrasts with the warm butter and carries a sharp note from lemon juice that brightens each bite.

Ingredients

eggEgg, Whole, raw

4 each
greek yogurtYogurt, Greek, plain, nonfat

80 g
butterButter, Salted

30 g
garlic powderSpices, Garlic powder

2 g
paprikaSpices, Paprika

2 g
crushed red pepperSpices, Pepper, red or cayenne

0.5 g
dillDill weed

4 g
saltSalt, Table
2 g
black pepperSpices, Pepper, black

1 g
lemon juiceLemon juice, Raw

6 ml
vinegar

5 g
water
1000 ml

Equipment

small saucepan
12-inch skillet
slotted spoon

Method

Bring the water and vinegar to a gentle simmer in the small saucepan and hold at 82-88°C (180-190°F); keep the surface at low movement, not a rolling boil.
Whisk greek yogurt with lemon juice, garlic powder, salt, and black pepper in a bowl until smooth and slightly loose; set aside at room temperature.
Crack the eggs into small cups or ramekins and, using the slotted spoon, stir the simmering water to create a shallow whirlpool in the pan.
Slip the eggs into the center of the whirlpool and poach for 3 to 4 minutes for set whites and runny yolks; remove the eggs with the slotted spoon onto paper briefly to drain.
While eggs poach, melt butter in the skillet over medium heat (160-175°C (325-350°F)) until it foams, 60 to 90 seconds. Remove from direct heat and stir in paprika and crushed red pepper; allow to sit 15 seconds so the paprika releases color but does not burn.
Spread the lemon-garlic greek yogurt across serving plates, place the poached eggs on each yogurt bed, then spoon the warm paprika butter over the eggs so the butter pools and colors the yolks.
Scatter dill over the plated eggs and finish with a grind of black pepper and salt. Serve immediately.

Tips

Pro tip

Use an instant-read thermometer to keep the poaching water at 180-190°F for consistent results.
If the paprika butter cooks too long, remove the pan from heat before it browns; brief contact will still release color and flavor.
Warm the bowl slightly before plating to keep the yogurt from chilling the eggs immediately.

Frequently asked questions

Can I use plain yogurt instead of greek yogurt?: Yes. Use plain yogurt in the same weight, but expect a thinner spread and a milder tang; drain plain yogurt through a fine sieve to approximate greek yogurt thickness if a firmer bed is preferred.
What can I use instead of butter for the paprika drizzle?: Use olive oil instead of butter for a lighter finish; the oil will not foam like butter but will still carry paprika and crushed red pepper flavor, and it tolerates slightly higher heat without browning.
My poached egg falls apart in the water — what should I do?: Poach at a gentle simmer (about 180-190°F) rather than a rolling boil and add the vinegar to the water to help whites coagulate. Create a gentle whirlpool before slipping the egg in and use a slotted spoon to keep the white compact while it sets for 3 to 4 minutes.
The hot paprika butter breaks the yogurt and looks curdled — how can I prevent that?: Let the butter cool for 15 to 30 seconds off the heat so it is warm rather than boiling, then drizzle slowly over the yogurt while stirring a little; tempering the yogurt with a spoonful of warm butter first reduces splitting.
How should I store this?: Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

Net carbs Fat Protein

3.9 gNet carbs

17.1 gProtein

22.5 gFat

0.7 gFiber

285.2Calories

Electrolytes

Na645 mgSodium

K258 mgPotassium

Mg31 mgMagnesium

Minerals

Calcium: 136 mg
Iron: 2.18 mg
Magnesium: 31 mg
Phosphorus: 253 mg
Potassium: 258 mg
Zinc: 1.57 mg
Copper: 0.082 mg
Selenium: —

Vitamins

Vitamin A: 321 µg
Vitamin C: —
Vitamin D: 2.5 µg
Vitamin E: —
Vitamin K: —
Thiamin (B1): 0.100 mg
Riboflavin (B2): 0.560 mg
Niacin (B3): 0.26 mg
Pantothenic acid (B5): —
Vitamin B6: 0.135 mg
Folate: —
Vitamin B12: 1.33 µg

Other nutrients

Choline: —

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

666.3 g per serving

7 figures are unavailable. Nothing was estimated in its place.

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Reviews

Reviews are individual experiences, not medical advice.

5 average · 1 review

Martin Eisath 5 out of 521 days ago

I tried it and it came out delicious

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Published 12 August 2026 · updated 20 August 2026

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