📝 About This Recipe
Hailing from the rugged White Mountains of Crete, Staka me Ayga is a decadent masterpiece of simplicity, centering on 'Staka'—a unique clarified goat butter cream. This dish features farm-fresh eggs gently poached directly in the rich, nutty butter, resulting in a velvety texture and a primal, savory aroma that defines Cretan hospitality. It is a celebratory breakfast or brunch dish that captures the essence of the island's pastoral traditions in every golden spoonful.
🥗 Ingredients
The Staka Base
- 250 grams Staka (Cretan goat/sheep milk cream) (Or high-quality goat butter if staka is unavailable)
- 2 tablespoons All-purpose flour (Sifted)
- 2-3 tablespoons Water (Room temperature)
- 1/2 teaspoon Sea salt (To taste)
The Eggs
- 4-6 pieces Fresh farm eggs (At room temperature for even cooking)
- 1/4 teaspoon Black pepper (Freshly cracked)
- 1 pinch Smoked paprika (Optional, for a touch of color)
For Serving
- 4 thick slices Sourdough bread (Toasted or grilled)
- 1 sprig Fresh oregano (Leaves only)
- 100 grams Apaki (Cretan smoked pork) (Thinly sliced and seared; optional)
👨🍳 Instructions
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1
Place the staka (or goat butter) in a heavy-bottomed frying pan or a traditional 'tsikali' over low heat. Allow it to melt slowly without browning.
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2
In a small bowl, whisk together the flour and 2 tablespoons of water until a smooth, thin paste forms. This will help bind the cream.
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3
Once the staka is melted and begins to bubble slightly, whisk in the flour paste. Continue to stir constantly with a wooden spoon over low-medium heat.
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4
As you stir, the mixture will begin to separate: the clear fat (stakovoutiro) will rise to the top, and the thickened cream (staka) will settle. This process takes about 8-10 minutes.
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5
Season the mixture with a pinch of sea salt. If the mixture looks too thick, add one more tablespoon of water to maintain a saucy consistency.
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6
Using the back of a spoon, create small wells in the thickened staka mixture for the eggs.
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7
Carefully crack the eggs one by one into the wells. Be careful not to break the yolks.
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8
Lower the heat to the minimum. Cover the pan with a lid to help the egg whites set while keeping the yolks runny.
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9
Cook for 3-5 minutes. Check frequently; the whites should be opaque and firm, but the yolks should still wobble when the pan is gently shaken.
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10
While the eggs cook, sear the slices of Apaki (smoked pork) in a separate dry pan until crispy, if using.
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11
Remove the lid and sprinkle the eggs with freshly cracked black pepper and a tiny pinch of smoked paprika.
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12
Garnish with fresh oregano leaves and serve immediately directly from the pan.
💡 Chef's Tips
If you cannot find authentic Cretan Staka, use a mix of high-quality goat butter and a little heavy cream thickened with roux. Do not rush the melting process; low heat is essential to prevent the goat butter from developing a bitter, burnt taste. Always use the freshest eggs possible, as the yolk is the star of this dish and provides the secondary sauce. If the fat separation is excessive, you can spoon off some of the clear yellow butter and save it in a jar for flavoring pilaf later.
🍽️ Serving Suggestions
Serve with thick, crusty sourdough bread to soak up every drop of the rich staka butter. Pair with a side of sliced heirloom tomatoes seasoned with sea salt and extra virgin olive oil. A glass of strong Cretan Tsikoudia (Raki) is the traditional accompaniment for the brave. Enjoy alongside a pile of crispy fried potatoes for the ultimate Cretan 'mountain man' feast.