Start by bringing a medium pot of water to a rolling boil over high heat. Gently lower in the fresh eggs using a slotted spoon. Set your timer for 6 minutes.

While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice. Quickly transfer the cooked eggs to the ice bath when the timer goes off.

In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Sprinkle in 1 to 2 teaspoons of red chili flakes and let it sizzle for about one minute.

In a mixing bowl, combine 1 cup of plain yogurt with 2 cloves of minced garlic. Season with salt and black pepper to taste and stir until smooth.

Under cool running water, carefully peel the eggs, gently tapping them against the sink.

Slice each egg in half lengthwise. Arrange on a serving plate, drizzling with chili butter, topping with garlic yogurt, and garnish with cilantro if desired.