Tag: eggs

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

Bruschetta recipe with mixed legumes and creamy eggs – Italian Cuisine

Bruschetta recipe with mixed legumes and creamy eggs

Bruschetta is one of the simplest and tastiest dishes, and you can prepare it as you want. An example? Legumes, creamy eggs and aromatic oil

  • 6 slices of homemade bread
  • 400 g frozen mixed legumes
  • 6 eggs
  • basil
  • extra virgin olive oil
  • fresh cream
  • butter
  • dill
  • salt
  • pepper

To prepare bruschetta with mixed legumes and creamy eggs, cook the legumes in a pan with a little extra virgin olive oil for 7-8 minutes. For an aromatic dressing, blend 6 tablespoons of oil with 15-18 basil leaves.
Jumbled up eggs with 5 tablespoons of fresh cream, salt and pepper. Cook them in a pan covered with butter, stirring constantly until they are creamy.
Toasted 6 slices of bread with a drop of oil, complete with creamy eggs, legumes and a drizzle of basil oil.
Decorated to taste with dill and basil.

How to make a cake without milk, without eggs and without butter – Italian Cuisine

How to make a cake without milk, without eggs and without butter

Intolerant to eggs or milk e vegans all, this article is for you. Let's prepare one cake delicious and perfect for breakfast without animal protein.

Vegetable alternatives in the cake

We assure you that an eggless cake can be made and even without butter it can be anyway very soft.
Many use chia seeds to give elasticity to the compound because immersed in a liquid they become almost as gelatinous as egg white.
In reality, even without this ingredient, you can prepare a soft and slightly moist cake that can be eaten simply with coffee or tea for breakfast, but which can also become the basis of a cake with cream … provided that the cream is also made without eggs. (If you are curious to try, here is the recipe for egg-free cream.)
In fact, by mixing dry ingredients such as flour, yeast and cocoa, with liquid ingredients like vegetable milk (soy, almonds or coconut), oil and orange or lemon juice, you will obtain a consistency very similar to that of a classic cake with eggs, milk and butter. The important thing is to always add a little bit of baking powder.

The choice of flour

You can use flour 0 or 00 for preparing cakes or even mixing these two with one rice or spelled flour. If you don't like very refined flours, use them the whole ones, but the result will be a slightly less fluffy and more rustic cake.
If you choose the flour with the yeast inside you obviously won't need to add other leavening agents.
The important thing is always sift very well both flour and yeast in order not to create lumps in the dough and to obtain a lighter and softer consistency.

The cakes "without"

Here, then, three recipes that we are sure you will like them and that have nothing to envy to a classic cake complete with all the ingredients.

Vanilla cake without eggs, butter and milk

To prepare this cake, separate the liquid ingredients from the powdered ones. And then in a bowl mix 230 g of soy milk and 100 g of seed oil and separately stir 230 g of flour 0, 160 g of brown sugar (or granulated) and half a sachet of yeast.
Combine the two compounds by mixing them with a hand whisk and add vanilla berries or a spoonful of extract. Pour the mixture into a mold lined with parchment paper and cook at 180 ° for about 35 minutes.

Banana cake

Mash the pulp of three ripe bananas with a fork until it becomes a cream.
Mix with half a cup of brown sugar and cinnamon in quantity (if you like).
Add a cup of flour and baking powder (vegan if you want) well sifted and stir with a hand whisk.
Also add chopped walnuts and hazelnuts coarsely and mix.
Fill a not too large rectangular baking tray lined with parchment paper.
bake at 170 ° for about 45-50 minutes.

Cocoa cake without eggs

Sift a sachet of yeast (vegan if you prefer) with flour 0 and 75 g of bitter cocoa and mix everything with 250 g of brown sugar.
Separately stir 50 ml of seed oil with 380 ml of soy milk and half orange (or lemon) juice.
Add the liquid mixture to the dry one and mix with a wooden spoon.
Add some vanilla beans and then pour the mixture into a mold lined with parchment paper.
Bake at 180 ° for about 30 minutes in a fan oven.
If the cake is still too liquid inside, cover it with aluminum foil, select the baking from the bottom and keep it in the oven for another 5 minutes.

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