To get the perfect poach, boil a 4-quart saucepan of salted water. Add some vinegar, then swirl the water to create a whirlpool. One at a time, crack the eggs into a bowl and slide them into the water. The whites should be firm and the yolks should be runny. After about three minutes, remove them from the water with a slotted spoon. For the yogurt sauce, mix it up with dill, garlic, salt, and pepper, and for the spicy sauce, heat butter over medium-high heat and add the Aleppo pepper and salt. Drizzle this on top of your poached egg masterpiece.