(The recipe comes from the cookery book by Natzko Sotirov, head cook and chef de cuisine with Tsar Boris III, 1400 recipes in cookery and confectionery, Solaris-N & Tekla Aleksieva, 1995)

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 salt and vinegar. Bring the water to a boil and then break the eggs one at a time. Boil for 4 minutes, long enough to let them solidify. Take them out with a spoon and immerse 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 serving.

(5 portions)

  • 10 eggs  (two in each portion)
  • 500 g of yoghourt
  • 200 g of butter
  • red pepper

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

The eggs in the Panagyurishte style are one of the several recipes in the veiled eggs chapter offered by Natzko Sotirov.


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, or in salted water).

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.