Ingredients
HUEVO
6
ACEITE DE SEMILLA DE MANÍ
500ml
FOR LA BECHAMEL
LATTÉ
200ml
HARINA
20 grams
MANTECA
20 grams
VENTA
qb
NUEZ MOSCADA
qb
PARA EL EMPANIZADO
HUEVO
2
HARINA
qb
MIGAS DE PAN
qb
Eggs a la monachina are a rich and tasty recipe, typical of Neapolitan cuisine. These are hard-boiled eggs filled with a mixture of sifted egg yolks and béchamel sauce, then coated in flour, beaten eggs and breadcrumbs, then fried in boiling peanut oil until lightly browned. Crispy on the outside and creamy on the inside, monachina eggs, according to Neapolitan tradition, are served as an appetizer at Easter lunch, but they are so good and delicious that they are now eaten all year round, even at Christmas or other occasions. . Special and celebratory occasions. You can enjoy them as a hearty appetizer or as a second course, to complete with a fresh seasonal salad.

Of rather uncertain origin, the presence of the béchamel nevertheless reveals a more aristocratic than popular soul. We follow the original recipe, but, if you want, you can enrich the filling with grated parmesan or to give it a tastier touch with tuna and capers. To prevent the eggs from opening during cooking, we bread them twice, a little trick that guarantees an impeccable result and an even tastier and more fragrant breading.

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

Discover how to prepare them following the step-by-step procedure and tips. Also try the fried hard-boiled eggs and tuna deviled eggs.

How to prepare monachina eggs

Step 1
Place the eggs in a saucepan with cold water, bring to the boil and cook for about 7-8 minutes.
1
. Once boiled, we drain them and let them cool in cold water.

Step 2
To prepare the bechamel, put the butter
2 in a saucepan
.

Step 3
Melt the butter over low heat.
3
.

Step 4
Add the flour
4
.

Step 5
Mix vigorously with a wooden paddle.
5
.

Step 6
Mix until a kind of smooth cream is formed without lumps.
6
.

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

Step 8
Mix with a whisk and cook the bechamel over medium heat.
8
.

Step 9
We let the béchamel thicken while stirring and when it boils for the first time we remove it from the heat.
9
.

Step 10
Combine salt and grated nutmeg.
10
.

Step 11 Mix the béchamel once
well and then let it cool.

Step 12
Carefully peel the hard-boiled eggs.
12
.

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

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

Step 15
remove the yolk
15
.

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

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

Step 18
Combine the bechamel with the sifted egg yolks.
18
.

Step 19
Stir with a spoon to evenly mix the bechamel sauce with the egg yolks.
19
.

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

Step 21
Pass the eggs through the flour.
21
.

Step 22
Then pass them through the beaten eggs with a pinch of salt.
22
.

Step 23
Finally, coat the eggs in breadcrumbs.
23
.

Step 24
To make the breading firmer and crispier, dip the deviled eggs into the egg mixture again.
24
.

Step 25
And again in breadcrumbs
25
.

Step 26
Dip the eggs into the boiling oil.
26

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

Step 28
Serve the eggs very hot.