The Monachina Eggs are a typical appetizer from the Neapolitan tradition, made with hard-boiled eggs filled with béchamel. The original recipe involves frying in hot oil, but today I propose a lighter and more modern version: Monachina Eggs in Air Fryer.
Crispy on the outside and with a soft and creamy core, these “fried” eggs without oil are a tasty idea, perfect to serve during holidays or for a different kind of appetizer.
This recipe of Neapolitan origin was born between the 18th and 19th century under the influence of French cuisine. Still today, Monachina eggs are considered the traditional appetizer of the Easter lunch in Naples. They are hard-boiled eggs that are hollowed out and then “reconstructed” with a filling made from the yolks and béchamel.
Despite seeming elaborate, Monachina eggs are actually simple to prepare, especially if cooked in an Air Fryer. This cooking method makes them lighter and very fast, just like other egg-based recipes, such as this delicious Egg Gratin, ideal for a practical yet tasty meal.
Now let’s see how to prepare Monachina Eggs in Air Fryer
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- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: Air frying
- Cuisine: Italian
- Seasonality: Easter
Ingredients
Ingredients for Monachina eggs
- 1.5 tbsp butter
- 1/4 cup flour
- 3/4 cup milk
- to taste nutmeg (grated)
- to taste salt and pepper
- 5 eggs (hard-boiled)
- to taste flour
- 1 egg (for breading)
- to taste breadcrumbs
- A few sprays extra virgin olive oil
Tools
- 1 Small pot
- 1 Whisk
- 1 Air Fryer
- 1 Small bowl
- 1 Sieve
- 1 Fork
- 1 Air Fryer
Steps
How to prepare Monachina Eggs in Air Fryer
Cooking hard-boiled eggs in an air fryer is very simple: just place the eggs directly on the grill and set the temperature and time. Usually, those who prepare hard-boiled eggs in an air fryer cook them at 266°F for 15 minutes. I cooked them at 302°F for 13 minutes because my air fryer has a minimum temperature setting of 302°F; adjust according to your fryer. Once ready, let them cool for a few minutes and remove the shell.
The alternative is to harden them with the classic cooking method: in a small pot, immerse the eggs in cold water and bring them slowly to a boil. Cook for 8 minutes from boiling. Once ready, put them under cold water and remove the shell
For the preparation of the béchamel, follow the steps of the Lasagna with Mushrooms and Sausage in Air Fryer recipe and let it cool. For a compact and homogeneous filling, I used more flour; the béchamel should be quite firm
Once cooled, shell the eggs and cut them in half lengthwise
Extract the yolks from the eggs and sift them with the help of a fork
Incorporate the sifted yolks into the cooled béchamel and mix the compound, adjust salt and pepper
Stuff all the hard-boiled egg whites with the béchamel and yolk mixture
Now combine the stuffed whites by reuniting the eggs
First pass the eggs in flour
Then in the slightly beaten egg
And finally in breadcrumbs, repeat the sequence for all the eggs
Transfer the breaded eggs directly onto the fryer grill and spray the surface with a little oil. Cook at 392°F for 10 minutes until achieving a golden surface
Serve your Monachina Eggs hot, after salting the surface
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