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Panagyurishte-style Eggs
Panagyurishte-style eggs (in Bulgarian: ''Яйца по панагюрски'') is a popular Bulgarian dish that is made with poached eggs, Bulgarian yoghurt and sirene, and is eaten warm, often for lunch. History The original recipes for this dish are from the town of Panagyurishte, as the name suggests, and are quite different from the modern version. The actual Panagyurishte style eggs recipe was invented in the system of the Balkantourist restaurants, in socialist era Bulgaria. Based on traditional Bulgarian ingredients - sirene and yogurt, it was given that particular name that highlights its folk origin. With time, the dish made its way to the average Bulgarian family's table, and with its easy preparation and great taste became a beloved breakfast or lunch for generations of Bulgarians. It is also worth mentioning that, in old Balkantourist era cookbooks, there are two variations of the dish - one where the poached eggs are placed on a bed of crumbled sirene, and the oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panagyurishte-style Eggs
Panagyurishte-style eggs (in Bulgarian: ''Яйца по панагюрски'') is a popular Bulgarian dish that is made with poached eggs, Bulgarian yoghurt and sirene, and is eaten warm, often for lunch. History The original recipes for this dish are from the town of Panagyurishte, as the name suggests, and are quite different from the modern version. The actual Panagyurishte style eggs recipe was invented in the system of the Balkantourist restaurants, in socialist era Bulgaria. Based on traditional Bulgarian ingredients - sirene and yogurt, it was given that particular name that highlights its folk origin. With time, the dish made its way to the average Bulgarian family's table, and with its easy preparation and great taste became a beloved breakfast or lunch for generations of Bulgarians. It is also worth mentioning that, in old Balkantourist era cookbooks, there are two variations of the dish - one where the poached eggs are placed on a bed of crumbled sirene, and the oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Language
Bulgarian (, ; bg, label=none, български, bălgarski, ) is an Eastern South Slavic language spoken in Southeastern Europe, primarily in Bulgaria. It is the language of the Bulgarians. Along with the closely related Macedonian language (collectively forming the East South Slavic languages), it is a member of the Balkan sprachbund and South Slavic dialect continuum of the Indo-European language family. The two languages have several characteristics that set them apart from all other Slavic languages, including the elimination of case declension, the development of a suffixed definite article, and the lack of a verb infinitive. They retain and have further developed the Proto-Slavic verb system (albeit analytically). One such major development is the innovation of evidential verb forms to encode for the source of information: witnessed, inferred, or reported. It is the official language of Bulgaria, and since 2007 has been among the official languages of the Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Eggs
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Preparation The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately 75° C (167 °F) and cooked until the egg white has mostly solidified, but the yolk remains soft. The "perfect" poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is deemed safe for consumption. Broken into water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. Any given chicken egg contains some egg white that is prone to dispersing into the poaching liquid and cooking into an undesirable foam. To prevent this, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yoghurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirene
Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these.,Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review, Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008 It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking. Recipes Sirene, together with yogurt, is a national food of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panagyurishte
Panagyurishte ( bg, Панагюрище, also transliterated ''Panagjurište'', ) is a town in Pazardzhik Province, Southern Bulgaria, situated in a small valley in the Sredna Gora mountains. It is 91 km east of Sofia, 43 km north of Pazardzhik. The town is the administrative centre of the homonymous Panagyurishte Municipality. Panagyurishte is an important industrial and economic center. According to the 2021 census, it has a population of 15,275 inhabitants. https://nsi.bg/bg/content/2975/%D0%BD%D0%B0%D1%81%D0%B5%D0%BB%D0%B5%D0%BD%D0%B8%D0%B5-%D0%BF%D0%BE-%D0%BE%D0%B1%D0%BB%D0%B0%D1%81%D1%82%D0%B8-%D0%BE%D0%B1%D1%89%D0%B8%D0%BD%D0%B8-%D0%BC%D0%B5%D1%81%D1%82%D0%BE%D0%B6%D0%B8%D0%B2%D0%B5%D0%B5%D0%BD%D0%B5-%D0%B8-%D0%BF%D0%BE%D0%BB History In the Middle Ages there was a settlement near the modern town, near the fortress of Krasen some 6 km south of the current location. In the course of the Bulgarian-Ottoman Wars large part the population was killed and the rest had ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkantourist
Balkantourist ( bg, Балкантурист) is the oldest existing Bulgarian tour operator, established on 6 January 1948 as a state-owned government monopoly in what was then the People's Republic of Bulgaria. Privatised in 1995, it has continued to exist in the post-1989 conditions of market economy. Balkantourist was founded as a self-supporting enterprise, part of the Ministry of Railways, during the government of Georgi Dimitrov. With a starting capital of 300 million leva, its initial service was to compensate Czechoslovakia's enterprises in Bulgaria that were nationalized after the Bulgarian coup d'état of 1944 by offering holidays on the Bulgarian Black Sea Coast to Czechoslovakian citizens. As the war reparations imposed on Bulgaria after World War II made the country unable to compensate Czechoslovakia financially, Czechoslovakian leader Klement Gottwald suggested the idea. In the following decades, Balkantourist gradually expanded its business to include mountain an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
People's Republic Of Bulgaria
The People's Republic of Bulgaria (PRB; bg, Народна Република България (НРБ), ''Narodna Republika Balgariya, NRB'') was the official name of Bulgaria, when it was a socialist republic from 1946 to 1990, ruled by the Bulgarian Communist Party (BCP) together with its coalition partner, the Bulgarian Agrarian People's Union. Bulgaria was closely allied with the Soviet Union during the Cold War, being part of Comecon as well as a member of the Warsaw Pact. The Bulgarian resistance movement during World War II deposed the Kingdom of Bulgaria administration in the Bulgarian coup d'état of 1944 which ended the country's alliance with the Axis powers and led to the People's Republic in 1946. The BCP modelled its policies after those of the Soviet Union, transforming the country over the course of a decade from an agrarian peasant society into an industrialized socialist society. In the mid-1950s and after the death of Stalin, the party's hardliners lost in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes plac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced or diced pieces of meat, poultry or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatics into t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder and have thinner flesh. In some languages, but not English, the word ''paprika'' also refers to the plant and the fruit from which the spice is made, as well as to peppers in the Grossum group (e.g. bell peppers). All capsicum varieties are descended from wild ancestors in North America, in particular Central Mexico, where they have been cultivated for centuries. The peppers were subsequently introduced to the Old World, when peppers were brought to Spain in the 16th century. The seasoning is used to add color and flavor to many types of dishes in diverse cuisines. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached Central Europe through the Balkans, which was then under Ottoman rule. This he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Egg Dishes
This is a list of notable egg dishes and beverages. Egg as food, Eggs are laid by females of many different species, including bird egg, birds, reptiles, amphibians, and fish, and have been eaten by humans for thousands of years.Kenneth F. Kiple, ''A Movable Feast: Ten Millennia of Food Globalization'' (2007), p. 22. Bird and reptile eggs consist of albumen (egg white) and vitellus (Yolk, egg yolk), contained within many different thin membranes all surrounded by a protective eggshell. Popular choices for egg consumption are chicken, duck, quail, roe, caviar, and emu. The chicken egg is the egg most often consumed by humans. Egg dishes Egg drinks See also * Egg as food * List of egg topics * List of brunch foods * List of custard desserts References {{Lists of prepared foods Egg dishes, * Lists of foods by ingredient, Egg dishes World cuisine, Egg dishes Meat dishes, Egg dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
