Cilbir - Turkish Poached Eggs

Preparing the Yoghurt Base

1. Bring the yogurt to room temperature and add the garlic, sea salt, and chopped mint or dill (optional).
2. Transfer the yogurt sauce to a serving bowl and set it aside.

Poaching the Eggs

1. Fill a saucepan with water, add the vinegar and bring it to a boil.
2. Crack the eggs into two separate small dishes to ensure their freshness. Let the water gently boil before adding the eggs.
3. Once the water is boiling, use a wooden spoon to stir the water to create a vortex. This helps to keep the eggs in a nice round shape while poaching.
4. Leave the first egg in the middle of the vortex and then add the second egg straight afterward.
5. Swirl your boiling water again gently without touching the eggs and let them poach for 2 to 3 minutes, depending on how soft you want your yolk to be.

Prepare the Chilli Butter and Build the Cilbir

1. You can prepare the chili butter while the eggs are poaching. Melt the butter in a small pan, and add the chili when the butter starts to bubble. Stir and the sauce will be ready to serve.
2. When the eggs are done to your liking, remove them using a slotted spoon and place them on the yogurt.
3. Drizzle on a generous amount of chili-infused butter and serve with your favorite crusty bread on the side.