Monachina-Style Eggs: A Delicious Italian Appetizer
Monachina-style eggs, or Uova alla Monachina, is a classic Italian antipasto that offers a rich, satisfying bite with its delicate layers of soft-boiled eggs, creamy béchamel sauce, and crispy golden coating. This dish, perfect for any occasion, brings together simple ingredients that create an irresistible flavor profile. Whether served as a starter or as part of a festive meal, these eggs will surely be a crowd-pleaser. The beauty of this recipe lies in its balance of textures: from the creamy filling to the crispy exterior. Here’s how to prepare these delicious treats step-by-step.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 6 |
| Whole Milk | 250g |
| All-Purpose Flour (00 flour) | 50g |
| Parmigiano Reggiano DOP | 50g |
| Butter | 45g |
| Fine Salt | 1 teaspoon |
| Black Pepper | 1 teaspoon |
| Breadcrumbs | 100g |
| All-Purpose Flour (00 flour) | 50g |
| Eggs (for coating) | 2 |
| Peanut Oil (or vegetable oil) | As needed |
Nutritional Information (Approximate per serving):
| Nutrient | Value per serving |
|---|---|
| Calories | 230 kcal |
| Protein | 14g |
| Carbohydrates | 15g |
| Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 165mg |
| Sodium | 300mg |
| Fiber | 1g |
| Sugar | 2g |
Instructions:
Step 1: Prepare the Boiled Eggs
To begin, you need to prepare the soft-boiled eggs. Place the whole eggs in a small saucepan and cover them with cold water. Place the saucepan over medium heat and bring the water to a boil. Once the water is boiling, lower the heat slightly and let the eggs cook for 9 minutes to achieve hard-boiled perfection.
After the eggs have cooked, immediately transfer them to a bowl of cold running water to stop the cooking process and cool them down quickly. Set them aside while you prepare the next components of the dish.
Step 2: Make the Béchamel Sauce
While the eggs are cooking, you can begin preparing the creamy béchamel sauce, which will serve as the filling for the eggs. In a medium-sized saucepan, melt the butter over low heat. Once melted, gradually add the flour, stirring constantly to ensure that the mixture is smooth and lump-free.
Allow the flour to cook for a few minutes, until it becomes golden in color. This step is crucial, as it develops the flavor of the sauce and helps to thicken it. Slowly pour in the whole milk, a little at a time, continuing to stir vigorously to avoid lumps from forming. Keep stirring until the sauce thickens to a creamy consistency.
Once the béchamel is ready, remove the saucepan from the heat. Season with salt and black pepper to taste, then stir in the Parmigiano Reggiano cheese. Continue mixing until the cheese is fully incorporated into the sauce, creating a smooth and flavorful béchamel filling.
Step 3: Prepare the Eggs
Now, it’s time to prepare the eggs for stuffing. Gently crack and peel the boiled eggs, taking care not to damage the whites. Slice the eggs in half lengthwise and carefully remove the yolks. Use a fine sieve or strainer to press the yolks into a bowl, breaking them up and ensuring a smooth texture. This process will give the yolks a fine consistency, perfect for mixing with the béchamel sauce.
Add the prepared béchamel sauce to the yolks and mix thoroughly until you have a smooth, creamy filling.
Step 4: Stuff the Eggs
Using a spoon or a piping bag, fill the hollowed-out egg whites with the creamy yolk and béchamel mixture. Be generous with the filling, as it should overflow slightly, making the eggs more decadent and satisfying.
Step 5: Coat the Eggs
Once all the eggs are filled, it’s time to coat them for frying. Begin by placing the remaining 50g of flour on a plate. In a separate bowl, whisk the two eggs, creating an egg wash for dipping. On another plate, spread out the breadcrumbs, which will form the crispy outer coating.
Gently roll each stuffed egg first in the flour, then dip it into the egg wash, ensuring it is well-coated. Finally, roll the egg in the breadcrumbs, making sure to cover it evenly. Repeat this process for each egg.
Step 6: Fry the Eggs
In a deep skillet or frying pan, heat the peanut oil (or vegetable oil) over medium-high heat. The oil should be hot, around 160°C (320°F), before you begin frying. Fry the eggs one at a time, placing them gently into the oil to avoid splashing.
Fry each egg for about 1 minute, or until the breadcrumbs turn golden brown and crispy. Be sure to turn the eggs carefully with a slotted spoon to ensure even cooking on all sides.
Once golden and crispy, remove the eggs from the oil and drain them on a plate lined with paper towels to absorb any excess oil.
Step 7: Serve and Enjoy
Your Uova alla Monachina are now ready to serve! These crispy, creamy eggs are best enjoyed warm, straight from the fryer. Serve them on a platter as a delightful appetizer or as part of an antipasto spread.
Tips and Variations:
- Eggs: For a variation, you can try using quail eggs instead of chicken eggs for a more delicate and elegant appetizer.
- Cheese: If Parmigiano Reggiano isn’t available, you can substitute it with Pecorino Romano for a sharper, tangier flavor.
- Seasoning: Feel free to adjust the seasoning in the béchamel to your preference. A pinch of nutmeg can add a lovely depth of flavor to the sauce.
- Frying Oil: While peanut oil is recommended due to its high smoking point and neutral flavor, you can also use sunflower oil or vegetable oil.
Monachina-style eggs are a fantastic dish to make for special occasions, gatherings, or as a treat for your loved ones. With their crispy exterior, creamy filling, and delicate flavor, these eggs are sure to impress. Enjoy them hot or at room temperature, and savor every bite of this delicious Italian classic!
