Quoting Michael Loo to Jim Weller <=-

Title: "Veiled" Eggs

That's kind of cool.

A poetic name for plain old poached eggs.

so-called Chablis/ fruity and sweet / from California, not
Burgundy / it mislead me as to what Chablis really is
for years /bone dry, flinty, steely

Were you converted to that particular cause? It's a
good one.

Initially I didn't like either one. The former was too sweet while I
initially found the latter stark but I grew to appreciate it.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: "Veiled" Eggs Ii
Categories: Bulgarian, Eggs, Dairy, Sauces
Servings: 4

eggs
bouillon
vinegar
salt
yoghourt seasoned with:
smashed garlic,
dill,
salt and vegetable oil

The veiled eggs recipe, as described in Sophia Smolnitzka's cookery
book (The Art of Cooking, Sofia, Tehnika, 1980), says that the eggs
are boiled in clear soup (or defatted meat soup).

Boil the clear-soup (bouillon) and add vinegar and salt. Break the
eggs one at a time and cook them until the whites get veiled (solid)
and then take them out with a scummer and place them in a warm
buttered dish. Serve the eggs with beaten up yoghourt seasoned with
smashed garlic, dill, salt and vegetable oil.

From: Www.Omda.Bg

MMMMM-------------------------------------------------


Cheers

Jim

... Gastrodamus predicted: poached eggs will be big in 2010.

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