Feb 092014
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This classic in the kitchen – eggs Panagyurski style often presents on our table.

That’s why today I present you the recipe variant that I usually prepare. The number of the eggs depends on the number of the people that will consume them. I put portion of three eggs for everyone. Here are the ingredients you’ll need to prepare these tasty eggs Panagyurski style: yoghurt – half a can by portion, salt to taste, a soupspoon of vinegar, some oil or butter, sweet or chili red pepper /if you like piquant food/, garlic to taste.

In the classical recipe they put pounded cheese in the yoghurt. But I don’t, because at home we don’t like the as prepared eggs Panagyurski style. Put on the hot-plate a suitable vessel, which isn’t too deep, bur large enough to be convenient to put there 2-3 eggs in the same time. Fill in the vessel  ¾ of water and leave it to boil.

Than add the soupspoon of vinegar and a tea spoon of salt. When the water starts to boil again, knock and pour out from lower in the boiling water the egg, be careful not to burn with the hot water. When the egg veils /becomes white/, you can add the next egg in the water. If you like soft-boiled eggs Panagyurski style, take out carefully the eggs with the help of a serving-spoon 2-3 minutes after their veiling. If you want them to be hard-boiled, leave them for 5 minutes in the boiling water. Strain off well the ready eggs Panagyurski style from the water and arrange in a large plate, till you prepare all the portions. It’s good that the yoghurt for these eggs Panagyurski style is denser and at room temperature when you serve it. Smash the garlic with a little salt in a wooden bowl till smooth mess. Mix it with the yoghurt and stir well till the mixture becomes homogeneous. Take a suitable plate, where you’ll serve your eggs Panagyurski style. It’s good to be a little bit deeper, because of the yoghurt. Put the needed quantity of the milk sauce in the plate and put carefully on top the desired number of eggs. Prepare brown sauce for your eggs Panagyurski style, as you put in a suitable vessel some spoons of oil or 50 gr. butter, and if you want you can mix them both 50/50. When the grease heats up, remove it from the hot-plate and add the sweet or chili pepper. Pour on your eggs Panagyurski style with this brown sauce. Ready to serve!

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