STUFFED EGGS The stuffed eggs recipe has a thousand variations. It’s a typical ’80s recipe, but the version I propose today is particularly tasty and appetizing, perfect for offering during festive periods because they are practical to serve even at a buffet. To be honest, I didn’t prepare this recipe; it was an idea of my husband and my daughter Arianna. They did everything, and I just took the photos and devoured them 😀 For this recipe, consider about one egg per person, so everyone has two egg halves to enjoy. Then, adjust according to your tastes and needs. But now follow me to the kitchen, I’ll explain how to prepare stuffed eggs!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 347.03 (Kcal)
- Carbohydrates 0.32 (g) of which sugars 0.00 (g)
- Proteins 18.13 (g)
- Fat 30.27 (g) of which saturated 12.42 (g)of which unsaturated 16.02 (g)
- Fibers 0.13 (g)
- Sodium 575.75 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Eggs for 4 people
- 4 eggs
- 3.5 oz pancetta (diced)
- 3 1/3 cups Pecorino Romano (grated)
- to taste pepper
Useful Tools for Preparing Stuffed Eggs
- 1 Piping Bag
Preparation of Stuffed Eggs
The first step is to boil the eggs. While it may seem a trivial task, following a few simple steps will ensure perfectly cooked hard-boiled eggs with yolks that are perfectly workable.
Take a saucepan large enough to hold the eggs, fill it with water, and submerge the eggs. Then put on the stove and when the water starts to boil, count 8 minutes. If you need to add the eggs only when the water has started boiling, place them in the water using a spoon, allowing them to slide gently without breaking, and count 5 minutes of cooking.
After the indicated time, gently remove the eggs with a spoon and place them in a bowl with ice water, which will cool them quickly and stop the cooking process.
Once the eggs are cold, peel them, then with the help of a sharp knife, cut them in half, and with a teaspoon, remove the hard yolks and place them in a small bowl.
In a small pan, fry the diced pancetta. There’s no need to add anything as the pancetta will release its fat during cooking, which we will need to save as we’ll use it in the recipe preparation.
Once the pancetta is cooked, place it on a cutting board and gently chop it to create a sort of crumble (coarsely crumble it) and set aside. Keep the cooking fat aside because we will need to add it to the yolks.
Now take the yolks, use a small whisk to break them, add the Pecorino, and gradually incorporate the cooking fat from the pancetta, mixing well until you obtain a creamy texture. Adjust with pepper and set aside.
Transfer the yolk cream to a piping bag, then refill the eggs recreating the yolks, sprinkle with pancetta crumble, and our stuffed eggs are ready to be served!
Frequently Asked Questions
In this section, you will find answers to the most frequently asked questions about preparing stuffed eggs. If you don’t find what you’re looking for, don’t hesitate to write to me!
How long in advance can I prepare stuffed eggs?
If you want to get a head start, you can boil the eggs a few hours in advance and once cold, keep them cool. You can finish the preparation just before serving.
What if I want to create a vegetarian version?
You can replace the pancetta with pistachio crumble, and to soften the yolks, you can use some water or a little milk.
