Monachina Eggs

Name: Monachina Eggs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Eggs 6; Whole milk at room temperature 1 cup; Type 00 flour 0.4 cup; Parmigiano Reggiano PDO cheese to grate 1.8 oz; Butter 3 tbsp; Fine salt 1 tsp; Black pepper 1 tsp; Breadcrumbs 1 cup; Type 00 flour 0.4 cup; Eggs 2; Peanut seed oil to taste

633

Calories per serving

Vegetarian

Energy Kcal 633
Carbohydrates g 28
of which sugars g 2.8
Protein g 17.1
Fats g 50.3
of which saturated fat g 14.97
Fiber g 1
Cholesterol mg 303
Sodium mg 425

Difficulty: Average
Prep time: 30 min
Cook time: 20 min
Makes: 6 pezzi
Cost: Low

PRESENTATION

Stuffed eggs are a classic among Easter appetizers, but the ones we propose today have an extra kick: the hard-boiled eggs are first filled with a mixture of bechamel and yolks, then breaded and fried! This enticing preparation is called uova alla monachina and belongs to the Neapolitan tradition. The presence of bechamel suggests a more aristocratic than popular origin, but no other details are known about this historic recipe, which is still prepared today during Easter and throughout the year as a substantial finger food or second course. Try the uova alla monachina yourself and let us know if you liked them!

Discover more delicious egg recipes:

Greek Eggs
Flamenco Eggs
Farmer's Eggs

INGREDIENTS

633

Calories per serving

Eggs 6

For the béchamel: Whole milk 1 cup (250 g) - at room temperature; Type 00 flour 0.4 cup (50 g); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - to grate; Butter 3 tbsp (45 g); Fine salt 1 tsp; Black pepper 1 tsp

For breading and frying: Breadcrumbs 1 cup (100 g); Type 00 flour 0.4 cup (50 g); Eggs 2; Peanut seed oil to taste

Preparation

How to prepare Monachina Eggs

To make monachina eggs, first prepare the hard-boiled eggs: place the whole eggs in a saucepan, cover them with cold water, turn on the heat, and cook for 9 minutes from when the water begins to boil 1. After this time, run the saucepan under cold water to cool the eggs and stop the cooking process. While the eggs are cooking, you can prepare the bechamel: melt the butter over low heat in a saucepan 2, then add the flour all at once 3 and stir well with a whisk to avoid lumps.

When the flour turns golden, pour in the milk in several batches and continue to stir until you get a fairly thick mixture. Once ready, turn off the heat and season the bechamel with salt 5, pepper, and Parmesan 6, stirring again to combine everything.

Gently peel the hard-boiled eggs 7, cut them in half 8, and remove the yolks 9.

Sieve the yolks by pressing them through a mesh strainer placed over a bowl using a spatula 10, then add the bechamel 11 and mix vigorously to obtain a homogeneous mixture 12.

At this point, fill the emptied eggs with the mixture obtained 13 and close them by matching the halves 14 to form 6 whole eggs again 15.

Coat the filled eggs first in flour 16, then in beaten egg 17, and finally in breadcrumbs 18.

Heat the vegetable oil to 320°F and fry one egg at a time for about a minute 19 until it is beautifully golden, then transfer it to paper towels to remove excess oil 20. Your monachina eggs are ready to be served hot 21!

Storage

It is recommended to consume the monachina eggs as soon as they are ready. They cannot be frozen.

Tip

If you like, you can flavor the filling with chives, or you can replace the breadcrumbs with corn flakes for an even crunchier result! It's important that the bechamel is thicker than usual because it will act as a binder when you reassemble the eggs.

Looking for other traditional Neapolitan recipes to enrich your Easter menu? Try the Neapolitan rustic pizza!

For the translation of some texts, artificial intelligence tools may have been used.