DEEP FRIED BOILED EGGS (UOVA ALLA MONACHINA)

Eggs a la monachina is one of the many Neapolitan recipes that originated in Naples between the 18th and 19th centuries; the very presence of béchamel is an element that betrays its origin.

It is therefore a recipe born as part of the gastronomic revolution that occurred in Naples under the reign of the Bourbons.

The complicated marriage relationship between Ferdinand IV of Bourbon, the “Lazzarone King,” and Queen Maria Carolina of Austria reached a compromise through the marriage of Neapolitan cuisine and French culinary influences.

It is said that Maria Carolina of Austria did not like the overly pronounced flavors of Neapolitan cuisine and therefore sought help from her sister Marie Antoinette, Queen of France, who sent to her court in Naples some of the best French cooks (called the monsieurs) to educate the Neapolitan cooks in the more refined tastes of the aristocratic French courts.

The Neapolitan cooks thus took the appellation Monsù (from monsieur) and then Monzù; but the character of Neapolitan cuisine was so pronounced and strong that it did not go away, but underwent a transformation that saw it enriched with typical French creams and preparations.

The recipe

The recipe is very simple, requiring few ingredients and little preparation time, and perhaps it is only important to be careful about good dexterity.

Recommended time of year:

This is one of many egg recipes to serve on Easter Sunday (as an appetizer or main course), but the ingredients are available at any time of the year, so with fresh eggs laid by the laying hens in our small home chicken coop, we can make this appetizing dish whenever we feel like it (except during periods when our hens are off laying eggs).

Why You’ll Love This Recipe

• Rich and Creamy: The béchamel-yolk filling is luxurious and flavorful.
• Crunchy Exterior: A golden, crispy breading contrasts beautifully with the creamy center.
• Easy Elegance: With simple ingredients, you can create a refined dish.
• Historical Flavor: A dish steeped in cultural and culinary history.

Cooking Time

• Servings: 2
• Preparation Time: 30 minutes (plus 1-2 hours chilling time)
• Cooking Time: 10 minutes
• Total Time: 1 hour 40 minutes

Ingredients

For the Dish:

• 4 hard-boiled eggs
• 1/3 cup all-purpose flour
• 1 ½ tbsp butter
• 1 cup milk
• Salt to taste

For Breading:

• 1 egg
• All-purpose flour
• Breadcrumbs
• Oil for frying

Step-by-Step Method

1. Prepare the Hard-Boiled Eggs

• Boil the eggs until hard, cool them completely, and gently remove the shells.

2. Make the Béchamel

• Melt the butter in a saucepan over medium heat. Add 1/3 cup flour and stir vigorously.
• Gradually whisk in the milk, adding a pinch of salt. Stir continuously until the sauce thickens.
• Cook until the béchamel is thick and creamy, as it will act as a glue.

3. Prepare the Filling

• Cut the hard-boiled eggs in half lengthwise and carefully remove the yolks.
• Mash the yolks and mix them into the béchamel until smooth and homogeneous.

4. Reassemble the Eggs

• Fill the hollowed egg whites with the yolk-béchamel mixture.
• For a classic presentation, reassemble the egg halves, or leave them as filled halves.
• Place the filled eggs in the freezer for 1-2 hours to firm up.

5. Bread the Eggs

• Roll the eggs in flour, then dip them in beaten egg, and finally coat with breadcrumbs.

6. Fry the Eggs

• Heat oil in a tall, narrow pan over medium heat.
• Fry the breaded eggs until golden brown, turning gently to cook evenly.
• Remove and drain on paper towels.

Tips and Variations

• Enhance the Filling: Add grated Parmesan, nutmeg, or chopped herbs like parsley or thyme for extra flavor.
• Baking Option: For a lighter version, bake the breaded eggs at 390°F on a parchment-lined tray until golden. Brush with oil for even browning.
• Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 1 day in an airtight container.

Nutritional Facts (Per Serving)

Eggs a la Monachina are a delightful way to enjoy Neapolitan history and flavor. Whether fried or baked, they promise a creamy center and crispy exterior that will leave everyone asking for seconds. Buon appetito!

Deep Fried Boiled Eggs Recipe

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Servings 2

Ingredients

  

• 4 hard-boiled eggs
• 1/3 cup of all purpose flour
• 1 +1/2 tbsp of butter
• 1 cup of milk
• salt to taste
• 1 egg for breading
• all purpose flour for breading
• breadcrumbs for breading
• oil for frying

Instructions

 

• First, prepare the hard-boiled eggs and let them cool well before removing the shells.
• We then prepare the béchamel sauce by melting the butter in a small saucepan and adding the flour, stirring vigorously. We add the milk and a pinch of salt and cook the béchamel, stirring constantly until it has thickened.
• It is important to cook the béchamel until it is quite full-bodied and thick: this way it will act as a glue.
• At this point we proceed to peel the hard-boiled eggs, splitting them in half lengthwise, and then removing the yolk, which we are going to add to the béchamel sauce, thus preparing a thick and homogeneous mixture, to be placed then back into the egg in place of the yolk itself.
• This is the most complex operation from the point of view of manual dexterity, so much so that some propose not to recompose the egg, but to use the mixture of yolk and béchamel by placing it in abundance on the two halves, as if to reconstruct the shape of the missing half.
• Once the eggs have been reassembled (or partially reassembled), place them in the freezer and let them firm up for about 1-2 hours (as little as one hour is sufficient).
• At this point we proceed with the breading (passing the eggs first in flour, then in lightly beaten egg and then in breadcrumbs) and then fry in boiling oil using a tall, narrow pan.
• When the breading is golden brown, the monkish eggs are finally ready to be served; it is important to serve them warm to appreciate the creaminess of the bechamel-yolk mixture.