Instructions
1. Prepare the Yogurt Base:
In a small bowl, whisk together the yogurt, cold water, minced garlic, and salt until smooth and creamy. The water helps lighten the texture of the yogurt, making it silky and easy to spread. Set aside while you prepare the eggs.
2. Poach the Eggs:
Fill a medium pot with water and bring it to a gentle simmer over medium heat—avoid a rolling boil, as this can cause the eggs to break apart. Add the white vinegar, which helps the egg whites set more neatly. Crack each egg into a small bowl or ramekin, then carefully slide them one at a time into the simmering water. Poach for 3–4 minutes for runny yolks, or a bit longer if you prefer firmer yolks. Once done, use a slotted spoon to remove the eggs and let them drain briefly on a paper towel.
3. Make the Spiced Butter:
While the eggs are poaching, melt the butter in a small saucepan over medium heat. Once melted and slightly foamy, add the Aleppo pepper or paprika and swirl gently to combine. Cook for about 30 seconds until fragrant and lightly deepened in color, being careful not to burn the spices. Remove from heat and set aside.
