Poached Eggs

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November 5, 2015

Bulgarian twist on your Sunday brunch - poached eggs with creamy yogurt and hot paprika dressing.


1 teaspoon salt

2 teaspoon white vinegar

2 eggs

1 tablespoon olive oil

1 teaspoon paprika

4 tablespoons yogurt


1Fill ¾ of a sauce pan with water and bring to boil. Add the salt and the vinegar. When boiling, lower the heat to a simmer. Of all poaching eggs techniques I like the best to crack the eggs one at the time in a ladle and slowly slip it into the simmering water until egg is completely covered with water.

2Cook for 4-5 min. Less than 4 min you will have the cloudy white inside of the egg.

3I like my eggs perfectly formed and slightly transparent so when I touch the top of the egg with the back of the spoon I feel the seductively play of the soft yolk.

4While eggs are cooking stir the yogurt with a spoon for 30 seconds until fluffy and creamy.

5Put 2 spoons with yogurt in a plate. With the back of a spoon spread it evenly.

6Remove carefully the egg from the ladle with the help of a spoon. Place it on top of the yogurt.

7In a small skillet over medium heat add 1 tablespoon olive oil and I teaspoon paprika. Sauté for 20 sec.

8Remove from the heat before it start to bubble so it doesn’t burn. Pour the mixture over the eggs. Serve immediately.


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