-=> Quoting Michael Loo to Jim Weller <=-

 JW>      Title: "Veiled" Eggs

 ML> That's kind of cool.

A poetic name for plain old poached eggs.

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

 ML> Were you converted to that particular cause? It's a
 ML> 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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