Forks&Corks: "Veiled Eggs"

Society | November 25, 2005, Friday // 00:00| Views: | Comments: 0

Ingredients:
10 eggs (two in each portion), 500 g of yogurt, 200 g of butter, red pepper

Preparation:
To cook veiled eggs break them from a little distance into the boiling water, first adding to it vinegar and salt - 25-30 g of salt and 50-60 g of vinegar per litre of water. Fill the pot with water (half-full). Add salt and vinegar.

Bring the water to a boil and then break the eggs one at a time. Boil for 4 minutes, long enough to let them solidify.

Take them out with a spoon and immerse them straight away, only for a moment, in cold water in order to keep them soft and stop the process of solidification. The yolks of the cooked veiled eggs should be soft and wrapped (shrouded) by the whites. Add garnishing.

Put the veiled eggs on a base of yogurt and pour over them well-melted hot butter seasoned with a little bit of red pepper. Serve while warm.
Society » Be a reporter: Write and send your article
Advertisement
Advertisement
Expats.bg All Are Welcome! Join Now!
Bulgaria news Novinite.com (Sofia News Agency - www.sofianewsagency.com) is unique with being a real time news provider in English that informs its readers about the latest Bulgarian news. The editorial staff also publishes a daily online newspaper "Sofia Morning News." Novinite.com (Sofia News Agency - www.sofianewsagency.com) and Sofia Morning News publish the latest economic, political and cultural news that take place in Bulgaria. Foreign media analysis on Bulgaria and World News in Brief are also part of the web site and the online newspaper. News Bulgaria