Tag: eggs

Stuffed Eggs Recipe – Italian Cuisine – Italian Cuisine

Ingredients

12 hard-boiled eggs
baked ham
sweet pecorino
anchovy fillets in oil
mayonnaise
a jar of tartar sauce
salt

Duration: 30 min

Level: Easy

Dose: 6 people

To prepare the stuffed eggs, shell the hard-boiled eggs, check them at the base by cutting off a cap, then empty the egg yolks, taking care not to break them (keep the cups). Weigh 6 firm egg yolks, then strain and mix them with a mixture of cooked ham and sweet pecorino: the weight of this mixture should be the same as that of the yolks passed. Mix well all adding a pinch of salt, 2 finely chopped anchovy fillets, a spoonful of mayonnaise, then collect the mixture in a pocket to fill, fill the empty eggs and complete each with its own cap. Serve them covered with tartar sauce.

6 original ways to prepare the eggs – Italian Cuisine

At La Scuola de la Cucina Italiana the course dedicated to eggs is back, with some special dates out of the calendar

Why stop at omelettes or scrambled eggs? The eggs are not just the salvacena par excellence, there are many different ways to cook an egg and many ingredients to match it.

Cooking methods, combinations and consistencies will therefore be at the center of the course "The eggs", Who returns to our program with a new educational plan, only for some selected dates.

Here are the you are recipes that you can prepare together with our chefs, to make the most of the potential of the eggs:

1. Quail eggs with root salad

Smaller and more delicate, quail eggs will surely amaze diners. We will prepare them with a bull's eye, in an intersection of consistencies between soft and crunchy vegetables.

2. Egg-egg with bottarga, candied lime and chilli pepper

Salty, sweet and spicy: three flavors will meet in the famous "egg with eggs" by Gualtiero Marchesi.

3. Egg cooked at 68 ° C with salad of vegetables and legumes

You will learn how to best perform temperature-controlled cooking. An alternative method to prepare a poached egg different from usual.

4. Poached egg, salmon and hollandaise sauce

A classic suitable for a savory breakfast or a brunch buffet.

5. Egg in shape with cream of celeriac and crispy bacon

Have you ever tried to cook an egg in shape in the food film? Look at the result in the video by clicking here.

6. Egg soufflé, spinach and pecorino

The proof that with a simple egg you can make a surprising dish: we will prepare an egg-only soufflé with steaming.

Consult the dates by clicking here and select the edition best suited to you in the box on the right.

We give a twist to the eggs with the cocotte! – Italian Cuisine

They are easy to prepare and can be combined with many ingredients, to have a different and always tasty dish every time

There are those boiled, fried, stuffed, scrambled, barzotto, stuffed and then there are the Eggs in Cocotte. Which in the mouth translates into a soft and fluid yolk together with a firm and compact albumen. They are prepared in ceramic bowls (but they can also be made in small glass containers or in single-use aluminum trays) which should be placed in a pan filled up to half of boiling water and cooked in a bain-marie. They are each time a different dish because they are combined with many ingredients. The classic ones are only prepared with eggs, cream and parmesan, but you can indulge by combining vegetables, fish, cheese or meat. They can be done either baked or on fire, but the first method is undoubtedly the most suitable because it allows to keep the temperature constant and always under control.

It is not possible to make a mistake

Eggs in cocotte are simple because you can not go wrong. Apart from the combination with the other ingredients, which can be more or less guessed, there is no risk of not guzzling cooking: it is sufficient to check from the oven glass the consistency of the albumen. Once it has been firmed and has taken on a shiny white color, then it will be time to remove the cocotte from the oven.

Eggs in cocotte, never the same

The eggs in cocotte are the classic easy and fast preparation that gives a lot of satisfaction, because every time it can be different. In addition to the eggs, in fact, you can add previously sautéed vegetables, raw minced meat, creamy cheeses but also fish, such as smoked salmon or sword. The cocotte is greased with a knob of butter, the base that we have chosen (the cream or other) is placed on the bottom and then the egg is placed above the whole, taking care not to break the yolk. Add salt, add cheese if needed, and then put the cocotte in one baking pan full up to half of boiling water, because it cooks in a bain-marie. Ten minutes in the oven and the egg in the cocotte is ready to take to the table, every time with a new taste.

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