Tag: eggs

three fun and original recipes to make with potatoes and eggs – Italian Cuisine

With two of the simplest ingredients in the kitchen, potatoes and eggs, small masterpieces can be made. Are you ready to impress everyone?

In the kitchen it always takes a little creativity and it's nice to have fun making good food, but a lot too beautiful to wear at the table.
These recipes that we are going to offer you are a fun and original idea that will delight your guests, especially children.
It is about nest-shaped potato baskets that inside have the eggs, firm or soft.
Let's see how to prepare them.

Rosti nest and boiled eggs

This is really a delicious recipe because the base is made with grated potatoes, flavored and then fried as is done for the rosti recipe.
Basically enough grate the potatoes, squeeze them very well to remove the water and then mix them with salt and pepper and some chopped herbs with the knife before compacting them creating some crushed meatballs to be fried in boiling oil.
Once hot, immediately spill these potato fritters on an upside down glass to get the shape of a nest.
Be careful to work them with your hands when they are still very hot. Help yourself with blotting paper. Finish the preparation by putting a little bit of mixed salad and a mixture at the center of each nest boiled egg cut in two, which can be chicken or quail, smaller.

Baked nest with creamy egg

An alternative to the previous recipe is a blanched and grated potatoes nest and then baked in the oven at 200 ° for 10 minutes well crushed inside an oiled muffin mold.
To make it tasty, add grated Parmesan and a bit of parsley.
Once golden in the oven, open in the center of each mold one whole egg and cook in the oven a second time a 200 ° for 10 minutes or until the album becomes white. You'll get muffins that look like nests.

Nest of sticks and eggs

By sticks we mean the matchstick chips (stick) thinly cut and fried.
To prepare the sliced potatoes, not too thinly, and then slowly and patiently make many sticks. Pass them in ice for half an hour to remove the starch and make them crunchy during cooking, and then dab them with absorbent paper before cooking them in hot seed oil.
Serve the fried potato sticks by arranging them as a nest with hard-boiled eggs in the center or also soft-boiled so you can dip the potatoes in the soft yolks.

Browse the tutorial to discover egg and potato nests, but not only!

Mountain eggs: from Trentino the best eggs on the market – Italian Cuisine

They are produced by free bred hens on the slopes of Monte Baldo, by two young entrepreneurs who focus on excellence

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It's easy to say eggs. There are small and large ones, reddish and white; but what he really does the difference it's how they are raised chickens: the greater theirs Welfare, the better the quality egg white and yolk.

Giovanni and Mattia, thirtysomething from different roads, are well aware of this, having returned to their homelands (both were born in Rovereto) with a project: to produce “the best egg on the market", Assuring the laying hens higher living standards. Thus inaugurated in 2016, on the slopes of Monte Baldo (Tn), their breeding of free hens, with comfortable shelters and feed with top feed.

And the results are not long in coming. The Mountain Eggs, this is the company name, are really special: theegg white is swollen and compact, mounted makes it more than twice the normal; the yolk, yellow, is hard is full-bodied; the flavor is rich is persistent, with hints of hazelnut; the optimal and varied protein structure.
Real gourmet eggs today appreciated by star chefs such as Alfio Ghezzi (Locanda Margon, Tn), i brothers Alajmo, Carlo Cracco, a select group of Venetian restaurateurs and many others.

Benedict Mountain Eggs with flowers

For 4 people
5 mountain eggs – 4 slices of whole wheat bread – 1 bunch of herbs – edible flowers (violets, snapdragons, begonias, carnations etc.) – sprouts – 1/2 lemon – extra virgin olive oil – 110 g of butter – salt

– Wash the herbs, cut them in small pieces e blanch. Then toss in a pan in 2 tablespoons of oil, season with salt and, when they are tender, keep them aside in a dish.

– dip 4 eggs (at room temperature) in a saucepan of boiling water and cook for 5 and a half minutes. Strain the eggs with a slotted spoon e dip in a bowl of water and ice to stop cooking, drain is peel gently (the yolk is liquid).

– transfer the raw egg yolk left in the jug of the blender, add a large pinch of salt, a tablespoon of lemon juice and one of water. Melt the butter in a saucepan, measuring the temperature until you arrive at 110 °.

– Whip the yolk with the lemon pouring the hot butter slowly and slowly, as for a mayonnaise. Adjust of salt, lemon and add 2 tablespoons of flower petals shredded with scissors.

– toast bread e distributed above the warm herbs. Place in the center the soft eggs (still warm) e nappate with hot sauce. Garnish with some flowers and buds e serve immediately.

Beyond the Organic

The mountain eggs company, by Giovanni Tava and Mattia Cristoforetti (in the opening photo) is located in Castione (Tn), 600 m above Lake Garda. The farms of laying hens of breed of Livorno (today two with a third departing for over 1000 heads), they follow a more rigid disciplinary than the organic one: the birds, always free, they are not debilitated, so as to be able to collect all that the land offers; the groups are small, of 120 heads, with 700 square meters of pasture (the organic foresees 400). The eggs, with a white shell, are found in restaurants and online.

Spaghetti with pepper sauce and tomatoes with mountain egg

For 4 people

320 g of large spaghetti – 2 cloves of garlic – 3 peppers of different colors – 4 ripe round tomatoes – 4 fillets of anchovy in oil – fresh oregano – 4 mountain eggs – pecorino romano – chilli pepper powder – extra virgin olive oil – salt

– roasted the peppers in the very hot oven, when they are black, leave them cool, peel them is cut them in strips then in small pieces.

– Blanch the tomatoes for 30 seconds, drain is dip them in a bowl with water and ice. peel them, cut them in slices and chop coarsely.

– Boil eggs for 3-4 minutes, drain with a slotted spoon, cool them in water and peel gently. Put in a bowl the yolks and in another the soft fragmented egg whites.

– Heat 4 tablespoons of oil in a non-stick pan, united garlic and let it flavor; add the tomatoes and after 2 minutes the anchovies diluting them in the cooking bottom with the ladle. Pour then also the peppers in the pan e cook 5 more minutes lively flame.

– Meanwhile boil spaghetti al dente. fragrant the sauce with oregano and salt. Strain the spaghetti, add the egg whites and the pasta to the sauce e jumbled up. distributed spaghetti nests in individual dishes, place one yolk each in the center, add flaky pecorino, a pinch of chilli and a round of oil. Serve immediately.

Happy chickens

The eggs of Mountain Eggs have available wooden chalets with branches, for rest after grazing. To avoid conflict, the hens are no more than 4 per square meter. The fodder, ad hoc product from a South Tyrolean mill, it is based on cereals of high quality and soy not GMOs and is integrated with olives from Garda, portulaca and, in winter, with fattening turnips and earthworms.

texts by Marina Cella
Alessandra Avallone recipes
Video Diego Stadiotti

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Quail eggs: how are they used in the kitchen? – Italian Cuisine

The eggs they are always good, but you know, in spring you rediscover them especially in the kitchen, thanks perhaps even to the arrival of Easter. But have you ever tried to cook them quail eggs?

Similar to those of hen, but smaller – they are about 1/5 of the first -, they have the shell characterized by dark speckles. They are also more delicate, have less cholesterol and are a source of mineral salts and vitamins (phosphorus, calcium and potassium). They also constitute an effective integration in the event of allergy, especially from grass pollens: in quail eggs, in fact, there are microquantities of wheat, corn, barley and rye, which represent a low-dose desensitizing therapy.

Abroad, especially in Japan, they are consumed daily, especially raw. Have you ever tried them? If you want to try cooking them, here are some suggestions. Be aware, however, that in principle they can be used instead of chicken ones in the same recipes.

How to clean and store quail eggs

Before using them for any use, we recommend washing the quail eggs in boiling water. Then they can be kept in the refrigerator up to about 15 days. You can consume them raw without fear: the high body temperature with which they are hatched, allows to destroy any salmonella and / or avian viruses. If you don't feel safe, you can pasteurize them.

How to shell quail eggs

Quail eggs they are very delicate, but inside they have a very resistant membrane, difficult to break, without breaking the egg. If you want to consume them sodas, begin by rolling them between your hands, to crumble the shell with pressure and heat. Finally, lift a corner and proceed in a spiral to remove the peel. If you want to do one instead omelette, but without breaking the shell into pieces, cut it with a serrated knife on the side to create a slit, which you will need to open it in two, without shattering.

How to use quail eggs in the kitchen

Quail eggs can be used like those of hen, but paying attention to doses: a hen's egg, in fact, corresponds to 5 quail eggs. You can cook them at boiled, making them boil for a minute and a half in slightly salted boiling water, then pierce the surface with a pin; or sodas, to be cooked for 3-4 minutes in slightly salted boiling water, then rinsed under cold water. They are also excellent in omelette, with the eye, to create sweets or even the fresh pasta, like tagliatelle: indeed, it seems that cooking is better. Seeing is believing.

Quail eggs in the beauty routine

The change of season has turned off the color of your skin or has weakened your hair and now you lose a lot of it? Try to make some natural masks, using just the quail eggs: they have the power to restore vigor and brightness both to the epidermis and to the scalp.

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With two of the simplest ingredients in the kitchen, potatoes and eggs, small masterpieces can be made. Are you ready to impress everyone?

Rosti nest and boiled eggs

Baked nest with creamy egg

Nest of sticks and eggs

Browse the tutorial to discover egg and potato nests, but not only!

They are produced by free bred hens on the slopes of Monte Baldo, by two young entrepreneurs who focus on excellence <! – send by email ->

Benedict Mountain Eggs with flowers

Spaghetti with pepper sauce and tomatoes with mountain egg

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How to clean and store quail eggs

How to shell quail eggs

How to use quail eggs in the kitchen

Quail eggs in the beauty routine

They are produced by free bred hens on the slopes of Monte Baldo, by two young entrepreneurs who focus on excellence

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