Bring the water to a boil in a saucepan with plenty of salt and vinegar, then reduce the heat. Now break open the eggs one after the other and let them slide carefully into the water from a small height so that the egg yolks remain enveloped by the egg white. If the egg yolk does leak out, it must immediately be wrapped in egg white using a slotted spoon. Cover the pot and let the eggs stand for 3 minutes below the boiling point.
Add the squeezed garlic to the yogurt and season with salt.
Place the eggs with the slotted spoon on a deep serving plate and pour the yoghurt over them. Mix the melted butter with paprika powder and drizzle over the eggs.
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