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uova alla monachina

Uova alla Monachina (Crispy Italian Béchamel-Stuffed Eggs)

Silvana Nava
Uova alla Monachina are a traditional Italian appetizer made with hard-boiled eggs that are stuffed, breaded, and fried to golden perfection.
Originally from Naples, these crispy and creamy eggs are especially popular in springtime, particularly during the Easter holidays, when eggs often take center stage on the Italian table.
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Prep Time 40 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Italian
Servings 6
Calories 311 kcal

Ingredients
  

For the Eggs

  • 6 large eggs

For the Béchamel Sauce

  • 200 ml whole milk - ¾ cup, at room temperature
  • 50 g all purpose flour - 1.5 oz
  • 50 g grated Parmigiano Reggiano cheese - 1.5 oz
  • 40 g unsalted butter
  • ½ teaspoon salt
  • nutmeg - to taste
  • black pepper - to taste

Breading and Frying

  • 100 g breadcrumbs - 1 cup
  • 50 g all purpose flour - 6 tablespoons
  • 2 eggs
  • 1 liter peanut oil 4 cups , for frying

Instructions
 

  • Start by boiling the eggs. Place the fresh eggs in a pot and cover them with cold water. Turn on the heat and bring the water to a boil. As soon as it starts to boil, set a timer and cook the eggs for 10 minutes to get perfectly hard-boiled eggs.
  • Once the eggs are cooked, transfer them immediately to a bowl filled with cold water. This stops the cooking process and makes the eggs easier to peel. Let them cool completely for a few minutes. Then, gently peel the eggs, being careful not to break the egg whites.
  • Using a sharp knife, cut each egg in half lengthwise. Carefully remove the yolks and place them in a bowl. Set the egg white halves aside on a tray.

Make the Béchamel Sauce

  • Now prepare a thick and creamy béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and stir continuously to form a roux. Let it cook for about 1 minute, then slowly pour in the milk, whisking constantly to prevent lumps.
  • Bring the sauce to a gentle boil, stirring until it thickens. Season with salt, black pepper, and a pinch of nutmeg to taste. The béchamel should be thick enough to hold its shape when cooled.

Make the Filling

  • Once the béchamel sauce is ready, remove it from the heat and add the reserved egg yolks. Use an immersion blender or food processor to blend everything until smooth. Add the grated Parmigiano Reggiano and continue blending until you get a rich, velvety cream.

Fill the Eggs

  • Use a spoon or a piping bag to fill the egg white halves generously with the béchamel and yolk mixture. Then gently press the halves back together to form whole eggs again.
  • Place the stuffed eggs in the freezer for about 10 to 15 minutes. This step helps the filling firm up and makes the eggs easier to bread and fry without falling apart. TIP: Don't skip this step! A short chill in the freezer ensures a neater breading and crispier result.

Bread and Fry

  • Prepare three bowls: one with flour, one with breadcrumbs, and one with two beaten eggs. Take the chilled stuffed eggs and dip each one in the beaten egg first, then roll it in flour. Repeat the egg dip, and finally coat the eggs in breadcrumbs. This double breading ensures an extra crispy crust.
  • Heat the peanut oil in a deep saucepan or frying pan to 350°F (180°C). Carefully lower the breaded eggs into the hot oil—fry only 2 to 3 at a time to maintain the oil temperature.
  • Fry the eggs until golden brown and crispy on all sides, about 2–3 minutes. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
  • Your Uova alla Monachina are now ready! Serve them hot and crispy, right after frying, for the best texture and flavor.

Notes

Tips for Perfect Uova alla Monachina

Here are two essential tips to help you make perfect Monachina eggs every time:
Boil the Eggs Properly: Getting the eggs just right is the first step to success. Boil them for exactly 10 minutes over low heat—this helps prevent the shells from cracking.
Once cooked, immediately transfer the eggs to a bowl of cold water to stop the cooking process. Cooling them quickly is key: if they stay warm, the shells will stick and make peeling difficult.
Once the eggs are fully cooled, gently roll them on the countertop while applying light pressure. This will crack the shell all over and make it much easier to peel without damaging the egg whites.
Make a Thick, Creamy Filling: The filling should be thick enough to hold the two egg halves together, almost like a glue. For this reason, the béchamel sauce must be thicker than usual—smooth and creamy, but with enough body to stay in place.
To achieve the right consistency, the béchamel recipe for this dish uses less milk, less butter, and slightly more flour than the classic bechamel recipe. The addition of the mashed yolks also helps thicken the mixture, giving it a rich, velvety texture that works perfectly as a filling.
Avoid using store-bought béchamel sauce, as it's often too thin and runny for this recipe. A homemade béchamel gives you better texture and flavor, and ensures your stuffed eggs stay perfectly assembled.

Nutrition

Serving: 100gCalories: 311kcalCarbohydrates: 27gProtein: 16gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 242mgSodium: 589mgPotassium: 192mgFiber: 1gSugar: 3gVitamin A: 604IUCalcium: 209mgIron: 3mg
Keyword Italian bechamel stuffed eggs, monachina eggs, uova alla monachina recipe
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