How to make
You don't have to go to Panagyurishte to eat Panagyurishte-Style Eggs. They are so popular that they can be tried anywhere. And they are so delicious that they are a frequent guest at our family table at home. The aroma of melted butter with paprika and the smell of eggs with garlic are the main culprits for this. After a long wandering in an attempt to find the real recipe here for Panagyurishte-style eggs, I keep hitting a brick wall - it is either incomplete or quite modernized.
Therefore, I will allow myself to write the recipe the way my great-grandmother and grandmother prepared it, the way my mother prepares it, and the way I prepare it for my son.
Here is the authentic recipe for Panagyurishte-style eggs:
Pour water into a deep pot, put it on the stove, add salt and vinegar and wait for it to boil. Crack the eggs one by one carefully into a ladle and then gradually lower them into the boiling water. Cover the pot and cook over low heat. If you like your eggs soft-boiled, cook them for about 3 minutes, if you prefer them hard boiled, cook them for at least 5 minutes.
When they are well poached, carefully remove them with a slotted spoon and drain them slightly.
Flavor the yogurt with the crushed garlic (in a mortar) and a little salt.
Crumble the cheese lightly and distribute it among four plates. If desired, you can pour two tablespoons of the water in which you cooked the eggs over the cheese.
Place two eggs on each plate on top of the cheese. Pour the yogurt on the side.
Heat the butter and oil in a frying pan. If you add only butter, it will burn.
Do not add the paprika in the pan!
Sprinkle the eggs on the plates with the paprika and pour some of the heated butter into each portion.
If desired, Panagyurishte-style eggs are sprinkled with finely chopped fresh parsley. You can also add dill.
