Poach the eggs in water that only trembles and never boils, so the whites stay tender. Take the yogurt out of the fridge half an hour ahead, so it doesn't chill the eggs.
Ingredients
For the yogurt
- 400 gplain yogurt (one large tub), at room temperature
- 2 clovesgarlic, crushed to a paste
- to tastesalt
For the eggs
- 1 lwater
- 1 tbspvinegar
- 8fresh eggs
For the butter
- 60 gbutter
- 2 tspsweet red paprika
You will need: a wide pot or deep frying pan, a slotted spoon, a small frying pan or saucepan
Method
Prepare the yogurt
Mix 400 g of yogurt with 2 crushed garlic cloves and salt to taste. Spread it in a thin layer on 4 plates.
Heat the water
Pour 1 l of water and 1 tbsp of vinegar into a wide pot and set it over medium heat. After about 3 minutes, tiny bubbles form on the bottom. Then turn the heat to low, so the water only trembles. The vinegar helps the whites set fast.
Poach the eggs
Poach the 8 eggs in two batches of 4, sliding each egg into the water from a cup. Cook each batch for 3 minutes on low heat, until the white turns opaque and firm and the yolk still wobbles. A fast boil will tear the white into pieces.
Lift the eggs out with a slotted spoon and hold them over the pot for a second so the water drains off.
Place the eggs
Put 2 poached eggs on the yogurt on each plate. Plate the first 4 eggs right away while the rest cook.
Foam the butter
Melt 60 g of butter in a small frying pan on low heat for about 2 minutes, until it foams lightly. Take it off the hob, add 2 tsp of paprika and stir for 10 seconds. Paprika burns fast and turns bitter, so don't leave it on the heat.
Pour over and serve
Spoon the red butter over the eggs while it is still hot. Eat right away, while the yolk is runny.
How to serve
Serve with warm bread to wipe the plate clean of butter and yogurt.
How to store
The eggs are best right away. Poached eggs keep in water in the fridge for up to 1 day, and warm up in 1 minute in hot but not boiling water. The garlic yogurt keeps until evening.
What you can use instead
- Instead of butter – 4 tbsp of vegetable oil. The taste is lighter, but the paprika still releases its color well.
- For children or without garlic – leave out the garlic and add a pinch of salt to the yogurt.
- Instead of regular yogurt – 400 g of thick (Greek) yogurt, thinned with 2 tbsp of water.
Questions and answers
Why does the egg white spread out in the water?
Most often the water is boiling hard or the eggs are not fresh. Turn the heat down until the water only trembles, and use the freshest eggs you can find.
Can I make this with hard-boiled eggs?
Yes. Boil them for 9 minutes in boiling water, peel them and halve them over the yogurt. The taste is richer, but the yolk is not runny.
What should I do if the paprika in the butter has darkened and smells bad?
It has burned and will taste bitter. Throw the butter away and make it again with 30 g of butter, taking the pan off the heat before you add the paprika.
Can I prepare the yogurt the evening before?
Yes. Mix it with the garlic and keep it in the fridge. In the morning, take it out half an hour before serving, so it isn't cold under the hot eggs.
Did you know?
The dish is named after Panagyurishte, a town in Pazardzhik region.
Per serving (approximate): 340 kcal · protein 18 g · fat 26 g · carbohydrates 5 g