Τα χτυπημένα αυγά με ξίδι ψήνονται μαζί με τις τηγανισμένες πέρδικες. Πηγή: https://pixabay.com/en/egg-yolk-raw-liquid-beat-up-351469/
The recipe comes from the Pelendri in the mountains (Limassol district). It is prepared during the hunting season or when frozen partridges are available at home. It is also served as a mezé, especially at evening gatherings.
Name - Recipe
Πέρδικες με αυγά.
3-4 partridges
Water
Salt
Oil
5-6 eggs
1 tsp vinegar
Clean the partridges well, both inside and all over. Put them in a pot and cover with cold water and cook. Drain them in a colander, cut them into pieces and season with salt. Beat the eggs with the vinegar and salt in a bowl. In a frying pan, add oil, just enough to cover the bottom, and when hot, add the partridges and sauté until they are golden. Add the eggs and stir over heat until the eggs are cooked. Serve the dish while hot. (Andreas Chrysanthou, Cooking Cypriot food 2013-2014)
Boiling.
Sautéing.
Frying.
Additional information and bibliography
Recording: Andreas Chrysanthou (17 years old, student of the Regional High School of Lefkara) from the narration of Praxoula Marinou (41 years old). See Cyprus Food and Nutrition Museum (2014) Cooking Cypriot food 2013-2014 (ed. Petroula Hadjittofi), unpublished data.
Petroula Hadjittofi
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