Hard-boiled, stuffed and then fried: monachina eggs – Italian Cuisine

Hard-boiled, stuffed and then fried: monachina eggs

Monachina eggs are a typical recipe of the Neapolitan culinary tradition. Ideal as finger food, they will surprise everyone with how greedy they are

If there is an ingredient in kitchen that lends itself to any type of preparation, this is theegg. In the case of monachina eggs, is the real star of the dish and is so greedy that it becomes irresistible for everyone.

A typical recipe of the Campania culinary tradition, the monachina eggs are hard-boiled eggs, stuffed with bechamel, breaded and fried. They are perfect from eat hot so that the sauce contained inside remains a lot creamy and soft.

Monachina eggs are perfect for a buffet lunch, for a brunch, for those who prefer the finger food and are loved by children and adults.

How to make eggs monachina


To prepare this tasty recipe you will need: 8 eggs, 230 ml of milk, 50 g of flour, 30 g of butter, breadcrumbs, salt.


The first thing to do is to cook the eggs in a saucepan with cold water for about 8 minutes from the beginning of the boil or in any case until they are very firm. Let them cool under water and peel them carefully.

At this point you need to prepare the béchamel to season the eggs by melting the butter with the flour in a saucepan, adding the milk and mixing the mixture until the sauce has reached the right consistency, then adjusting with salt and pepper.

Divide the eggs in half, remove the yolks and keep them aside. With a fork, then, prepare a mixture with the red of the eggs and the béchamel, until you get a uniform sauce. With this mixture, then, stuff the eggs and put them back together, using the béchamel as a glue.

Pass the eggs you have prepared in the flour, in a beaten egg and then in the breadcrumbs and then fry them in plenty of hot oil. Put them to dry in a dish with absorbent paper and bring them to the table.

In the tutorial, discover other tips and curiosities about monachina eggs

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