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Ingredients for 4 people
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- 6 eggs 7 ounce thick Béchamel sauce (or 3 1/2 ounces ricotta) 1/3 cup Parmigiano Reggiano cheese
- grated Nutmeg to taste Oil for frying as needed 1 egg Flour (00 type) as needed 1 cup breadcrumbs Salt and pepper to taste
Le Ricette
Monachina-style Eggs
di Academia Barilla
PREPARATION TIME
40 min
40 min
DIFFICULTY
Medium
Medium
TYPE
Appetizer
Appetizer
Ingredients for 4 people
6 eggs 7 ounce thick Béchamel sauce (or 3 1/2 ounces ricotta) 1/3 cup Parmigiano Reggiano cheese
grated Nutmeg to taste Oil for frying as needed 1 egg Flour (00 type) as needed 1 cup breadcrumbs Salt and pepper to taste
Preparation 30 minutes preparation + 10 minutes cooking
Boil 4 eggs in hot water for 10 minutes.
Shell, halve lengthwise and separate yolks from egg whites.
Mash yolks with a fork and combine with Béchamel sauce or ricotta, grated Parmigiano, a pinch of salt, a dash pepper and nutmeg.
Spoon this filling into hard-boiled egg whites, shaping them into whole eggs.
Beat remaining 2 eggs. Dredge stuffed eggs in flour and dip into beaten eggs, then in breadcrumbs, working very carefully to keep their shape.
Fry a few at a time in enough hot oil to cover them completely (check oil temperature with a few breadcrumbs).
Turn often and fry until golden brown.
Drain on paper towels and serve warm.
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