How to Georgian cheese bread shaped like a boat and baked with an egg.

What You Need to Know

The bread matrix undergoes Maillard reactions at 220-240°C while the cheese experiences casein network breakdown (melting range 70-85°C). The egg yolk's phospholipids form temporary emulsions with cheese fats when stirred. Traditional sulguni cheese provides stretch from pH 5.2-5.6 and calcium-phosphate bridges.

Eaten by tearing bread strips to scoop the molten center, with the crust softening over time from steam. Sailors historically used the bread's high edges to prevent spillage at sea. Modern versions sometimes include butter for extra richness.

Key Parameters

Steps

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