Çilbir—poached eggs on a bed of garlicky yogurt, drizzled with spiked butter—is a Turkish egg dish. This is Filiz Hosukoglu's recipe. She is a culinary researcher from Gaziantep, Turkey, who has worked with chefs like Paula Wolfert, Claudia Roden, Anissa Helou, and Rick Stein on cookbooks and TV shows. She talks about resting the eggs on top of the yogurt (rather than hiding them beneath), to show them off, and I get her entirely—everything sits on this whipped white backdrop; the yolks are the stars. Çilbir’s uniqueness rests on the sourness of the yogurt and the softness of the whole thing—there is nothing to crunch. If you love to sop up an egg yolk with some bread at the best of times, this bowl of creamy, yolky wonder is for you.