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From the Neapolitan tradition come the delicious eggs alla monachina

Monachina eggs

A traditional Easter recipe, much loved, is that of nun eggs. A Campania appetizer made of hard-boiled eggs, worked with bechamel, breaded and fried!

For the "quick and easy recipes" series, we present the nun's eggs. For those unfamiliar with them, they are a delicious appetizer, which can also be presented as a second course. The original recipe of this typical Neapolitan product is very simple. We start by making hard-boiled eggs which are then stuffed with a creamy filling, in which the béchamel is placed.

The peculiarity lies on the outside, because they are breaded and fried . The crunchy shell makes this preparation more appealing, which is very soft inside. It is a truly delicious product, which is part of the long list of Neapolitan recipes that are handed down from generation to generation. In fact, the origins of nun eggs are very distant and, even today, they are prepared for Easter lunch .

Monachina eggs
Monachina eggs

Preparing the recipe for nun's eggs

  1. It all starts with cooking the main ingredient. Fill a saucepan with cold water , then dip 8 eggs into it. Turn on the flame and, from the moment it reaches a boil, cook for 10 minutes.
  2. After this time, turn off and remove from the water, to let it cool.
  3. Prepare the bechamel. Put the butter in a saucepan and let it melt over the heat, before adding the flour ( sifted ).
  4. Mix with a hand whisk to avoid forming lumps .
  5. When the mixture is golden, add the milk, little by little . Continue cooking, stirring, until the product thickens (it will take about 15 minutes). Turn off the heat and add salt. Then, set aside, keep warm.
  6. Peel the hard-boiled eggs and cut them in half . Carefully remove the yolks and place them in a small bowl.
  7. Crush the egg yolks, to reduce them to a puree, and cover them with the béchamel. Stir vigorously to mix everything.
  8. Use this compound to fill the empty spaces left in hard-boiled eggs. Join each half to the other, to recreate the whole eggs. Put them in the fridge temporarily.
  9. Meanwhile, put more flour in a small bowl and the breadcrumbs in another. In a third bowl, lightly beat 2 eggs.
  10. Take the hard-boiled eggs and roll them first in the flour, then in the beaten eggs and finally in the breadcrumbs.
  11. Fill a pot with oil and heat it on the stove. Dip in one egg at a time and fry until golden brown. At the end, remove with a slotted spoon and put to warm on a tray with absorbent paper. Here they are ready to serve!

You can also make baked eggs. Place them on a pan, covered with baking paper, after having breaded them. Brush them entirely with oil and cook in the oven at 200°C for 10 minutes .


Also served as a second course, typical of Campania, this product is one of the most delicious recipes to make for Easter. The best advice, being fried, is to eat the nun eggs immediately. Alternatively, you can store them in an airtight container for up to 1 day .

Don't miss the scotch eggs, eggs covered with meat .

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