Panagyurishte-Style Eggs

  • Boil a water with 1 table spoon of salt  in a deep pot
  • When the water reaches the boiling point add 3 table spoons of vinegar
  • Turn down the heat so the water is not bubbly
  • Remove the eggshell and very carefully put the egg’s content into the water from a close distance
  • Wait 30 seconds to a minute to give time the egg white to form
  • Do the same with the next egg, etc.
  • You can place 6 eggs or more depending on the size of the pot.
  • Boil for 5 to 10 minutes, depending on how runny you like your eggs.
  • Remove the eggs from the water and place them into a plate. If you have 6 eggs use 3 plates and put 2 eggs in each.
  • Crushed 1 clove of garlic garlic and mix it with some yogurt. The exact amount depends on your taste and the size of the plate but usually you need enough to cover the lower half of the egg.
  • Add the yogurt mix to the plate.
  • In a small metal pan put 3 table spoons of cooking oil. Heat it on the stove and add a 0.5 tea spoon of paprika. Stir well until. Turn off the stove and pour the mix over the eggs ensuring you place equal amount in each plate.
  • If you have parsley add some at the top

That’s it – enjoy!