Traditional Egg Recipes used in Authentic Italian Cooking

Traditional Italian egg recipes that are quick and easy to make. Many Italians keep a few chickens, turkeys and ducks, and so there is always a surplus of eggs that they need to use up. Of course, pasta is made in most Italian houses on a daily basis, which is and egg-based recipe. However, there are also a number of other recipes here made by Italians other than just pasta!

EGG RECIPES - Eggs with Peas

Take one and one-half cups of green peas, and cook them with one and one-half tablespoons of good butter, and a pinch of salt. Take four hard-boiled eggs, cut them in two lengthwise, and put them on a platter; pour over them the peas as a sauce.

EGG RECIPES - Eggs 'Alla Milanese'

Hard boil four eggs, cut them in four pieces each, put them in a platter, and pour over them the following sauce:
Take one cup of cold water, and pour one-half of it in a bowl with one tablespoon of starch, stir well until starch is dissolved. Pour the other one-half onto one heaping tablespoon of powered sugar and boil for a few moments - until sugar is thoroughly dissolved.

Allow it to cool, and then add the starch, and one cup of milk, a pinch of salt, a little grated lemon-rind, and two yolks of eggs. Mix all thoroughly, then strain through a sieve, then put on the stove again, and over a moderate heat, stir it constantly, always in the same direction, until it has assumed the thickness you desire.

EGG RECIPES - Eggs 'Alla Sciarmante'

Hard boil four eggs; cut into several pieces. Then prepare the following:
Boil down to a syrup one heaping tablespoon of sugar, rind of one-quarter of lemon, one cup of water, and a little piece of cinnamon. Then remove the lemon-rind and the cinnamon, and add one cup of milk or cream.

When heated through, take off of the heat, and add the yolks of four eggs, beating well together. Then pour the sauce over the hard-boiled eggs in a shallow baking-dish, put it in a very moderate oven, and bake. Before serving squeeze on a little lemon juice and garnish with squares of fried bread.

EGG RECIPES - Egg Croquette

Hard boil two eggs, remove the shells, dry them, and cut the eggs in minute pieces. Put one tablespoon of butter into a saucepan, and when it is melted add one and one-half tablespoons of flour; stir constantly for a few moments over a slow heat with a wooden spoon, taking care that the flour does not color. Then pour in one-third of a cup of milk, in which you have put salt and pepper.

Cool this sauce for eight or ten minutes, stirring continually to make it smooth, then remove from the , put in the chopped-up egg, some parsley chopped fine, and one-half tablespoon of grated Parmesan cheese. When you have mixed these ingredients well together, spread them out on a plate or marble and allow to cool. When this has become cold and hardened, with a wooden spoon divide it into little portions about the size of a nut.

Take these and roll them in dried bread crumbs and a little flour. Roll them all then, one at a time, with a rotary motion, and then elongate the balls until they are the shape of ordinary corks, then dip the croquettes into the egg, one at a time, then into bread crumbs again, and a few moments before serving fry in boiling lard. As soon as they are colored remove them immediately from the lard, otherwise they will break to pieces.

Polenta Fritters, Fried Pumpkin, Fried Squash, and Parsnips may also be added or substituted if desired.

EGG RECIPES - Eggs with a Piquante Sauce

Chop up fine one pickled pepper, one teaspoon of capers, one-half small pickled onion and one pickle, and some parsley. Dissolve in boiling water one tablespoon of butter, add the juice of one-half of lemon, a pinch of flour to give a little body, and the chopped pickles. If too sour add some sugar.
Hard boil four eggs, cut them in four, and pour over them the sauce.

EGG RECIPES - Eggs 'Alla Monachile'

Hard boil four eggs, divide them in half, and pour over them the following sauce: Put two tablespoons of vinegar into a saucepan and one tablespoon of sugar (brown or white), fifteen almonds chopped up fine, and a small piece of candied citron. Let it boil for a little while, then add a pinch of cinnamon, cloves, pepper, and salt, and if too acid add a little water.
Before taking off the stove add a little flour to give body to the sauce. Pour over the eggs and serve.

EGG RECIPES - Eggs 'Alla Fiorentina'

Hard boil four eggs. Let them cool in a bowl of cold water. Peel them and divide them in half. Take the yolks and mix with them one heaping tablespoon of butter, one tablespoon of Parmesan cheese grated, and a little salt and pepper. Put this mixture into a saucepan with the yolks of two raw eggs, and one-half of the white of one egg. Stir well until the mixture becomes thick. Then fill the hard-boiled whites of the eggs with the stuffing; if any stuffing remains over, spread it on the platter under the eggs. Then put one-half cup of milk in a saucepan with one-half tablespoon of butter and one-half tablespoon of flour, salt, and pepper. Boil for a few moments, stirring well, then pour over the eggs, sprinkle well with grated Parmesan cheese, and put in the oven and brown.

EGG RECIPES - Lightning Omelet

Butter a baking-dish and put in the bottom of it slices of stale bread (brown bread is better than white) which have been dipped in milk. Then put in a layer of very thin slices of Gruyere cheese. Take two eggs, beat them up to a froth, add salt and pepper, pour them into a baking-dish on top of the bread and cheese, then put it in the oven until it is browned on top. Serve hot.

EGG RECIPES - Eggs 'Alla Piacentina'

Take the whites of four eggs, and beat until stiff. Then add the yolks and one rounded tablespoon of melted butter, and a little salt and pepper. Take a small baking-dish, butter it well, and put in the bottom a layer or two of very thin slices of cheese, Parmesan or Gruyere. Put into the oven for a few moments until  thoroughly heated, then pour on the whites of eggs mixed with the other ingredients, put back in the oven, and serve when the eggs are a golden brown.

EGG RECIPES - Eggs 'Alla Benedittina'

Roast two small peppers, take off their skins, remove the seeds, and cut into strips. Take two tomatoes (not too ripe), boil them, remove the skins and seeds, and cut into thin strips also. Then wash two anchovies, remove the bones, and cut also into strips. Take a small baking-dish, put in the strips of peppers and tomatoes and the anchovies. Add two tablespoons of good olive-oil and put on the top of the stove until the ingredients boil. Then break into the dish four eggs, taking care to keep the yolks whole. Add salt and pepper, and put the dish into the oven until the eggs are cooked.

EGG RECIPES - Eggs 'Alla Romana'

Beat four eggs, whites and yolks together. Add one tablespoon of milk or cream, salt and pepper, one tablespoon of grated Parmesan cheese, and a little chopped-up parsley. With this make three or four omelets about the thickness of a ten-cent piece. As the omelets are finished lay them on a napkin to cool; then cut them transversely into strips about one-quarter of an inch wide. Then put the strips into a saucepan with some heated butter. Heat them through thoroughly and serve with grated cheese and the following meat sauce poured over them:
Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well colored. Then add one and one-half tablespoons of red wine (or white), cook until wine is absorbed, then add one tablespoon of tomato paste diluted with water, or four fresh tomatoes, and boil fifteen minutes.

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