Cilbir

In a mixing bowl, combine the strained yogurt with the minced garlic and 2 grams of the salt. Stir well until the garlic is evenly distributed. Set aside.

Fill a wide, shallow pot with water and bring it to a gentle simmer over medium heat. Add the white vinegar and the remaining 3 grams of salt to the water.

Carefully crack each of the eggs into separate small bowls or ramekins. Gently slide each egg into the simmering water, one by one. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny.