Poached Eggs Bulgarian Style
Bulgarian twist on your Sunday brunch – poached eggs with creamy yogurt and hot paprika dressing.
1 teaspoon salt
2 teaspoon white vinegar
1 tablespoon olive oil
1 teaspoon paprika
4 tablespoons yogurt
Fill 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.
Cook for 4-5 min. Less than 4 min you will have the cloudy white inside of the egg.
I 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.
While eggs are cooking stir the yogurt with a spoon for 30 seconds until fluffy and creamy.
Put 2 spoons with yogurt in a plate. With the back of a spoon spread it evenly.
Remove carefully the egg from the ladle with the help of a spoon. Place it on top of the yogurt.
In a small skillet over medium heat add 1 tablespoon olive oil and I teaspoon paprika. Sauté for 20 sec.
Remove from the heat before it start to bubble so it doesn’t burn. Pour the mixture over the eggs. Serve immediately.