The egg is a concentrate of vitamins and minerals and is therefore one of the healthiest foods you can find. It is really cooked in so many ways and every region has its own recipes for this food.
When we talk about eggs without specifying, we mean the common chicken egg. There are also many other types of eggs on the market (quail eggs, ostrich eggs, salmon eggs, etc.) but in this article we will only deal with the chicken egg.
Let's start with the recipes.
Eggs a la pizzaiola
A tasty dish that children will also love. It is very quick and easy to prepare and is a complete second course or even a single dish.
What you need for eggs pizzaiola
8 eggs
grams 250 of mozzarella
500 grams peeled chopped tomatoes or tomato puree
1 clove of garlic
a few basil leaves
olive oil, salt, pepper and oregano to taste
Preparing the eggs pizzaiola
In a frying pan fry the whole clove of garlic with two or three tablespoons of olive oil, add the tomatoes and a few basil leaves. Cook for 5 minutes. Remove the clove of garlic and the basil leaves.
Now break the eggs and put them whole in the tomato. Adjust the salt and pepper and place the sliced mozzarella next to the eggs. With the lid on, cook for 3 to 4 minutes, just long enough for the mozzarella to melt a little and for the egg white to set. Check the cooking time because the egg yolk must remain creamy. Sprinkle with oregano and serve hot.
Poached or poached eggs
A seemingly difficult recipe but instead easy to make and very tasty. It can be eaten on toast or with sauces of various kinds.
Needed for poached eggs
8 eggs
1 decilitre of wine vinegar
water about 1 litre
Preparation of poached eggs
Put the water and vinegar in a saucepan and bring to the boil. Mix the vinegar with the water, stirring well. Meanwhile, break the eggs in a bowl, taking care to leave the yolk whole.
When the water boils, whisk the water to create a vortex in which you put one egg at a time. The white in this way will close over the yolk and then in a couple of minutes it will be ready to remove and continue cooking the other eggs.
Egg tripe
a typical Roman recipe that is prepared during Lent, a dish that is a complete second course, tasty, easy and quick to make.
Needed for egg tripe
4 eggs
25 grams of grated provola cheese
one tablespoon chopped parsley
one tablespoon flour
two tablespoons of milk
butter, salt and pepper to taste
for the sauce
grams 600 chopped peeled tomatoes
half a small onion, finely chopped
grams 20 of grated Parmesan cheese
a few basil leaves
slices of toasted bread
Preparation of egg tripe
Beat the eggs together with the milk and cheese, parsley and flour. Adjust salt and pepper and with this mixture in a frying pan with a little butter make several fritters. Once cooked, roll each fritter and cut like a noodle.
In the meantime, put a little olive oil and chopped peeled tomatoes and onion in a large frying pan. Adjust salt and pepper and add the frittatelle noodles, with a few basil leaves and a sprinkling of grated Parmesan cheese. Serve hot over slices of toasted bread.
Trieste-style egg
What you need for the Trieste-style egg
4 hard-boiled eggs
1 teaspoon of wine vinegar
1 clove of garlic
1 tablespoon Marsala
90 grams of finely chopped parsley
olive oil to taste
Preparation of the Trieste-style egg
Cut the hard-boiled eggs, already deprived of their shells, into two parts. Prepare a sauce with the parsley, a teaspoon of vinegar, a clove of chopped garlic, Marsala, a couple of tablespoons of olive oil and two of water. Mix everything together and put a teaspoon of the sauce on top of each hard-boiled egg half.
Sicilian-style boiled eggs
Ingredients for Sicilian-style boiled eggs
10 eggs
150 grams of fresh ricotta
2 tablespoons chopped parsley
50 grams of chopped salami or sausage
flour, breadcrumbs, seed oil, salt and pepper to taste
1 whole egg for frying the eggs
Preparation of boiled eggs Sicilian style
Prepare the boiled eggs, remove the shells and cut the eggs in half. Remove the yolk and leave the white intact.
Prepare a sauce with the yolks of the hard-boiled eggs, fresh ricotta, chopped parsley and finely chopped salami or sausage. Adjust the salt and pepper and stir very well to mix everything together.
Fill the hard-boiled egg halves with this mixture.
Prepare a frying pan with plenty of seed oil.
Dip the eggs in flour, then in a beaten whole egg and finally in breadcrumbs. When the oil is hot, cook the eggs for a couple of minutes and serve piping hot.
Stuffed eggs
What you need for the stuffed eggs
8 eggs
100 grams of natural tuna
two salted anchovies
one small red onion, finely chopped
one tablespoon chopped parsley
a tablespoon of salted capers
olive oil, salt and pepper to taste
Preparation of the stuffed eggs
First boil the eggs about 10 minutes, once cooked, remove the shell and split them in half. Remove the yolk from the egg white and set aside.
Clean and wash the anchovies and capers to remove excess salt and chop finely. Add the onion, tuna, parsley and egg yolk to the mince and mix very well to obtain a fairly firm sauce. Add a little olive oil and put this mixture inside the egg whites. Leave to stand for at least an hour and serve.
Talking about eggs in general
In general, these recipes are just some of the ways to prepare eggs, although they are not the most common. Generally, eggs are prepared fried, i.e. fried in a pan with a drizzle of olive oil and salt and pepper, and are eaten either for breakfast or as a main course.
Another very common way of using eggs is the classic omelette, which can be just eggs and a little salt and pepper or with various cheeses and vegetables.
Eggs can also be eaten raw. Eggnog is the most common way of eating the egg raw; it is made either by beating the eggs with a little sugar or by adding sweet liqueurs to the eggnog.
Not to mention the many recipes that call for the use of eggs, especially in desserts.
In practice, the egg is used at all stages of a meal from appetiser to dessert, either alone or together with other ingredients.
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