Q: A friend of mine told me about a traditional Eastern European spread that is made from eggs and yogurt, but he wasn't able to really explain how to make it even though someone had taught him (he is not a cooking enthusiast).
I've been scouring the Internet trying to figure out what on earth it is called and how to make it, but I can't find anything similar anywhere! I was wondering, do you know what this could be?
Even if not, do you know if there is a way to combine eggs and yogurt to make a soft, rich spread? All I've been able to gather is that the yogurt must be heated on low to medium heat, and the eggs must be whisked in so that the yogurt can thicken without the eggs curdling (like in making a pastry cream). Once it cools the texture is supposed to be similar to pastry cream — very soft, but with some stability. Do you have any tips?
Sent by Lily
Editor: This is sounding a bit like the paschka served at Easter. Readers, have you ever had this spread before, or do you have a recipe you can share?