Forks&Corks: Panagyurishte-Style Eggs

Society | November 29, 2002, Friday // 00:00


3 eggs, 1 cup strained yoghurt, 1 teaspoon oil, 1 pinch of paprika, salt to taste, 2 tablespoonfuls of vinegar, 1 clove garlic, crushed (optional)
How to make it:

Add the vinegar and a pinch of salt to about 1 liter (1 quart) of boiling water. Break the eggs directly into the water. Boil for 3 to 5 minutes, depending on how runny you like your eggs. Strain the eggs and set them aside to cool. Stir the yoghurt together with the crushed garlic and very little salt. Pour it over the eggs. Meanwhile, heat the oil and sprinkle the paprika on top, but be careful not to burn it. Immediately pour the oil over the yoghurt and serve. The correct name of this dish in Bulgarian is actually "yaitsa po panagyuski."


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