Panagyur eggs - Bulgarian national dish

The name of one famous Bulgarian dish, Panagyur Eggs, should be pronounced with the emphasis on “a” in the word egg. Yes - "egg". And everything else, as in Russian.

"Panagyur Eggs" is considered to be the Bulgarian national dish, it is served in all restaurants and must admit that it is tasty. For those who love eggs. I also love, but at home I do not cook - laziness. Fair. It in any restaurant costs an average of 1.5 euros per 300 grams. Like, for example, in this photo I took the day before yesterday in one cafe. It may not understand the scale here, but this dish is enough for me for the whole day.

The fact is that in the composition of the dish are not only chicken eggs, but also Bulgarian yogurt and white siren cheese, and the yellow one is butter with red pepper. Imagine the taste? Divinely!) Here, by the way, there is not enough greenery - in a classic recipe, cloves and feathers of garlic with dill are put in “Panagyur eggs”.

In fact, these are poached eggs with Bulgarian yogurt and siren.

The recipe for this dish is simple

Ingredients per serving:

•      3 eggs
•      50 grams siren
•      2 tablespoons of vinegar (for boiling eggs)
•      salt to taste
•      150 grams of butter
•      red pepper to taste
•      garlic
•      300 grams of sour milk
•      black pepper to taste

Cooking method:

1. Mix sour milk (Bulgarian yogurt) with finely chopped garlic, garlic feathers and dill, salt and pepper with black pepper.
2. Boil water in a saucepan, remove it from the heat and gently break three eggs into it. Put the pan on the fire and cook for 5 minutes.
3. Then the eggs are removed from the water and placed in the pre-cooked kiselo mlyako (claim 1), and crumbled sirens are sprinkled on top.
4. Butter must be melted in a pan and stir in red pepper.
5. Drizzle eggs with melted butter and serve.

This dish is very tasty to eat with dried tomatoes.

And now the secret :)

Panagyurishte is such a Bulgarian city in the Pazardzhik region. The dish is called "Panagyur Eggs", but in the Panagyurishte itself such a dish is not prepared. More precisely cook, but not so.

Eggs are made there in two different ways, which are now combined in the classic recipe that I brought.

I.e:

1.      Poached eggs are simply sprinkled on siren and eaten with butter and pepper.
2.      Poached eggs are mixed with Bulgarian yoghurt and then watered with pepper oil.

There is an opinion that these two methods were combined into one recipe and called “Panagyur Eggs”, in the middle of the last century, during the times of socialism for the restaurants “Balkantourist”. Since then, so behaved.

Thank you for your time and attention.

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All photos in this blog are taken by me unless otherwise attributed.

With love from Bulgaria @varya-davydova

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