Cilbir: Turkish Poached Eggs

1. Prepare eggs for poaching: Crack each egg over a fine mesh strainer or sieve to drain the liquified part of the egg whites. Gently transfer each drained egg to a ramekin or small bowl.
2. Prepare the garlicky yogurt base: (Note: specific instructions for the yogurt base are not provided in the original text, but typically involves mixing yogurt with minced garlic and a pinch of salt).
3. Poach eggs: Bring a pot of water to a boil. Add approximately 1/2 Tbsp white vinegar to the boiling water. Create a vortex by stirring the water vigorously with a wooden spoon. Gently slide an egg from the ramekin into the center of the vortex. Repeat for other eggs, being careful not to overcrowd the pot. Cook for no more than 3 minutes for a soft yolk.
4. Assemble Cilbir: While eggs are poaching, melt butter in a small pan and stir in red pepper flakes or chili oil. Spoon the garlicky yogurt base onto plates or into bowls. Carefully remove poached eggs from the water with a slotted spoon and place them over the yogurt.
5. Finish and serve: Drizzle the spiced butter over the eggs. Garnish generously with freshly chopped parsley and dill. Serve immediately with fresh pita bread, warm sourdough, or your favorite bread.

Optional additions: Aleppo Peppers, Feta (sheep’s milk feta suggested), or use Skyr instead of Greek Yogurt.