Ingredients
EGG
6
PEANUT SEED OIL
500 ml
FOR THE BECHAMEL
LATTE
200 ml
FLOUR
20 gr
BUTTER
20 gr
SALE
q.b.
NUTMEG
q.b.
FOR THE BREADING
EGG
2
FLOUR
q.b.
BREAD CRUMBS
q.b.
Monachina eggs are a rich and tasty recipe, typical of Neapolitan cuisine . These are hard-boiled eggs stuffed with a mixture of sifted egg yolks and béchamel sauce , then breaded with flour, beaten eggs and breadcrumbs, then fried in boiling peanut oil until lightly golden. Crispy on the outside and creamy on the inside, monachina eggs, according to the Neapolitan tradition, are served as an appetizer for Easter lunch , but they are so good and delicious that they are now eaten all year round, even at Christmas or for other special occasions and of celebration. You can enjoy them as a substantial finger food or as a second course to be completed with a fresh seasonal salad.

Of rather uncertain origin, the presence of bechamel nevertheless betrays a more aristocratic than popular soul. We followed the original recipe , but, if you like, you can enrich the filling with grated parmesan or for a tastier note with tuna and capers. To prevent the eggs from opening during cooking, we breaded them twice , a small trick that guarantees an impeccable result and an even tastier and more fragrant breading.

To prevent the eggs from losing their irresistible crunchiness, we recommend frying them and consuming them hot and fresh , avoiding any type of conservation.

Find out how to prepare them by following the step-by-step procedure and advice. Also try the fried hard boiled eggs and tuna stuffed eggs .

How to prepare monachina eggs
Step 1
Place the eggs in a pan with cold water, bring to the boil and cook for about 7-8 minutes1. Once boiled, drain them and let them cool in cold water.

Step 2
To prepare the béchamel, put the butter in a saucepan2.

Step 3
Melt the butter over low heat3.

Step 4
Add the flour4.

Step 5
Mix vigorously with a wooden paddle5.

Step 6
Mix until a sort of smooth, lump-free cream forms6.

Step 7
Pour the boiling milk over the butter and flour mixture7.

Step 8
Mix with a hand whisk and cook the béchamel over medium heat8.

Step 9
Let the béchamel thicken without stopping stirring and when it first boils, remove from the heat9.

Step 10
Combine the salt and grated nutmeg10.

Step 11
Mix the béchamel well11and then let it cool.

Step 12
Gently peel the hard-boiled eggs12.

Step 13
Using a sharp, smooth-bladed knife, divide the hard-boiled eggs in half lengthwise13.

Step 14
Gradually divide all the hard-boiled eggs, being careful not to break them14.

Step 15
Remove the yolk15.

Step 16
Sift the egg yolks into a fine mesh strainer, pressing them with the back of a spoon16.

Step 17
Collect the sifted egg yolks in a small bowl17.

Step 18
Combine the béchamel with the sifted egg yolks18.

Step 19
Stir with a spoon to mix the béchamel sauce evenly with the egg yolks19.

Step 20
Use a teaspoon to fill half the egg and close with the other half20.

Step 21
Dip the eggs in the flour21.

Step 22
Then pass them in the beaten eggs with a pinch of salt22.

Step 23
Finally, bread the eggs in breadcrumbs23.

Step 24
To make the breading firmer and crunchier, dip the stuffed eggs in the egg mixture again24.

Step 25
And again in breadcrumbs25.

Step 26
Dip the eggs into the boiling oil26

Step 27
Fry the eggs until golden brown27. Drain them on a sheet of absorbent kitchen paper.

Step 28
Serve the eggs piping hot