Recipes with eggs

The egg is a concentrate of vitamins and minerals and is therefore one of the healthiest foods that can be found. They really cook in so many ways and each region has its own recipes regarding 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 (quaint eggs, ostrich eggs, salmon etc.) but in this article we will only cover the chicken egg.

Let’s start with the recipes.

Pizzaiola eggs

A delicious and tasty dish that will also please children, very fast and easy to prepare and is a complete second dish or even unique dish.

Necessary for pizzaiola eggs

  • 8 eggs
  • 250 grams of mozzarella
  • 500 grams of tomatoes peeled into small pieces or tomato purΓ©e
  • 1 garlic clove
  • a few basil leaves
  • olive oil, salt, pepper and oregano just enough

Preparing pizzaiola eggs

In a frying pan fry the whole garlic clove with two or three tablespoons of olive oil, add the tomatoes and a few basil leaves. Cook for 5 minutes. Remove the garlic clove and basil leaves. At this point break the eggs and whole put them in the tomato. Adjust salt and pepper and place the sliced mozzarella next to the eggs. With the lid cook for 3 or 4 minutes, the time for the mozzarella to melt a little and for the egg white to pick up. Check the cooking because the red of the egg should remain creamy. A sprinkling of oregano and serve hot.

Poached or drowned eggs

A seemingly difficult recipe but instead of easy execution and very tasty. You can eat on toast or with sauces of various kinds.

Required for poached eggs

  • 8 eggs
  • 1 deciliter of wine vinegar
  • water about 1 litre

Preparation of poached eggs

Put the water and vinegar in a pot and bring to the boil, mix the vinegar well with the water, stirring well. Meanwhile, break the eggs in a bowl, making sure to leave the whole yolk. When the water boils with a whisk turn the water creating a vortex in which to put one egg at a time. The egg white will close over the yolk and then with a couple of minutes of cooking will be ready to remove and continue to cook the other eggs.

Tripe eggs

a typical Roman recipe that is prepared in the period of Lent, a dish that is a complete second dish, tasty, easy and quick to make.

Required for tripe egg

  • 4 eggs
  • 25 grams of grated provola
  • a tablespoon of chopped parsley
  • a tablespoon of flour
  • two tablespoons of milk
  • butter, salt and pepper as needed

For the sauce:

  • 600 grams of chopped tomatoes
  • half a small onion, finely chopped
  • 20 grams of grated Parmesan cheese
  • a few basil leaves
  • slices of toasted bread

Preparation of tripe eggs

Beat the eggs along with the milk and cheese, parsley and flour. Season with salt and pepper and with this mixture in a pan with a little butter make several owes. Once cooked roll each fried tin and cut type noodle.

Meanwhile a rather large frying pan put a little olive oil and the chopped tomatoes together with the onion. Season with salt and pepper and add the omelette noodles, with a few basil leaves and a sprinkling of grated Parmesan cheese. Serve hot over slices of toasted bread.

Triestine Egg

Necessary for the trytine egg

  • 4 eggs already established
  • 1 teaspoon wine vinegar
  • 1 garlic clove
  • 1 tbsp Marsala
  • 90 grams of finely chopped parsley
  • olive oil just enough

Preparation of the trytine egg

Cut the hard-boiled eggs, already deprived of the shell, into two parts. Prepare a sauce with parsley, teaspoon of vinegar, a clove of chopped garlic, Marsala, a couple of tablespoons of olive oil and two of water. Mix everything and put a teaspoon over each half of the hard-boiled egg.

Sicilian hard-boiled eggs

Necessary for Sicilian hard-boiled eggs

  • 10 eggs
  • 150 grams of fresh ricotta
  • 2 tbsp chopped parsley
  • 50 grams of chopped salami or sausage
  • flour, breadcrumbs, seed oil, salt and pepper just enough
  • 1 whole egg for frying eggs

Preparation of Sicilian hard-boiled eggs

Prepare the hard-boiled eggs, remove the shells and cut the eggs in half. Remove the yolk and leave the egg white intact.

Prepare a sauce with the egg yolks, fresh ricotta, chopped parsley and finely chopped salami or sausage. Adjust the salt and pepper and mix very well to combine everything.

With this mixture fill the half hard-boiled eggs.

Prepare a pan with plenty of seed oil.

Pass the eggs into the flour, then into a beaten whole egg and finally into the breadcrumbs. When the oil is hot cook the eggs for a couple of minutes and serve very hot.

Stuffed eggs

Required for stuffed eggs

  • 8 eggs
  • 100 grams of natural tuna
  • two anchovies in salt
  • a small red onion, finely chopped
  • a tablespoon of chopped parsley
  • a tablespoon of salted capers
  • olive oil, salt and pepper just enough

Preparing stuffed eggs

First boil the eggs for about 10 minutes, once cooked, remove the shell and divide them in half. Remove the yolk from the egg white and set aside.

Clean and wash the anchovies and capers to remove the excess salt and finely chop. Add the onion, tuna, parsley and egg yolk to the mince and stir very well to obtain a rather soda sauce. Add a drizzle of olive oil and put this mixture inside the egg whites. Leave to rest for at least an hour and serve.

Speaking of eggs in general

In general these recipes are just some of the ways to prepare eggs, although they are not the most common. Eggs are usually prepared in the ox eye, that is, in a pan with a drizzle of olive oil and salt and pepper and are eaten both for breakfast and for the second dish.

Another very common way of using eggs is the classic omelette that can only be eggs and a little salt and pepper or with various cheeses and various vegetables.

The egg also lends itself to being eaten raw. Eggnob is the most common way to eat raw egg, it is done both by flapping eggs with the addition of a little sugar and adding sweet liqueurs to the eggnog.

Not to mention the various recipes that require the use of eggs, especially those of sweets.

In practice, the egg is used in all stages of a lunch from appetizer to dessert, both alone and together with other ingredients.

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