Panagyurishte Eggs

• 

  Heat 2 l Water until it starts to gently tremble, but does not boil. There should be small bubbles on the bottom, not a rolling boil.

• 

  Add 1 tbsp Apple Vinegar and a pinch of salt.

• 

  Using a spoon, create a gentle whirlpool in the center of the pot.

• 

  Carefully slide the egg into the center of the whirlpool, as close to the surface as possible.

• 

  Do not touch the egg for the first 20–30 seconds. This is very important.

• 

  Let the egg cook:

  • 

    2 minutes → very runny yolk

  • 

    2.5–3 minutes → classic result (recommended)

Remove the egg with a slotted spoon and gently drain it on paper towel.

Whisk 200 gr Cow Yogurt 4% with salt to taste. Crush 1 clove Garlic and mix it with the yogurt until smooth. Crumble 50 gr White Brined Cow Cheese and add it to the sauce.

Melt 40 gr Butter over low heat and add 1 tsp Red pepper powder. Stir quickly and remove from heat (be careful not to burn it).

Spread the yogurt on a plate, arrange the eggs on top, and drizzle with the paprika butter. Garnish with parsley if desired.