Veiled Eggs (Panagyurishte)

Ingredients:

10	eggs
500  g	yogurt
200  g	butter
1  tsp.	red pepper

Directions:
To cook veiled eggs break them from a little distance into the boiling water, first adding to it vinegar and salt - 25-30 g of salt and 50-60 g of vinegar per litre of water. Fill the pot with water (half-full). Add the salt and the vinegar. Let the water boil and then break the eggs one by one. Boil for 4 minutes, time enough to make them solidify. Take them out with a spoon and put them straight away, only for a moment, in cold water in order to keep them soft and stop the process of solidification. The yolks of the cooked veiled eggs should be soft and wrapped (shrouded) by the whites. Add garnishing. As usual, two eggs are prepared for one portion.

Put the veiled eggs on a base of yoghourt and pour over them well-melted hot butter flavoured with a little bit of red pepper. Serve while warm.

Course: Main Dish   |    Number of Servings: 5   |    Author: Bulgarian National Cusine