SOUND OGLES OF THE UNIQUE grandmother + 7 tips

Welcome to Paulina Kitchen! Today we have to talk about a gastronomic jewel that, if you did not know it, you will fall in love in the first bite: the silly eggs.

We are talking about a grandmother recipe That is rich, simple, and born of that wonderful art to take advantage of all the food and not throw anything.

Today we travel the world of silly eggswhere do they come from, how to do not break, how to give them a tap of extra flavor Without betraying its essence and, of course, also How to accompany the recipe for silly eggs To arm a complete dish.

And in the end, as always, recipe step by step to make them at home.

About silly eggs

First of all, let’s clarify: the silly eggs They are no insult or anything similar. It is a affectionate way to name these delights made with Few ingredients And a lot of heart.

One of those Recipes to take advantage of hard breadlike bread pudding, prefer to make a salt recipe (nothing to throw it)

The silly egg recipe combina yesterday bread (or older), Bearded eggs, milk and basic condiments To form some golden croquettes On the outside and spongy inside, such as rice or potato croquettes. The result is Economic, tasty and loaded with that grandmother’s house, which is not achieved in any supermarket.

Characteristics of silly egg recipe

• Extreme simplicity: With two or three ingredients, a ten dish of ten is achieved.
• Real economy: Does not require extra purchases; We use what you have in the cupboard.
• Speed: The recipe is prepared in less than 30 minutes.
• Versatility: You can play with spices, herbs and textures.
• Homemade flavor: Refer directly to those meals before, full of love.
• Texture: Crispy on the outside, tender inside.
• Exploitation: One of those Hard bread recipes that allows to give a new life to the bread.

Origin of silly eggs

Like every popular recipe, these eggs have their history and their geography. This wonder He was born in the heart of Spainwhere ingenuity was necessary for anyone to run out well. Especially in postwar times or in humble houses, where absolutely everything was used.

Los silly eggs They usually eat, above all, in areas of Castilla y León, Extremadura and Andalusia, although each one puts their regional touch. In some houses, for example, They are aromatized with garlic or parsleyin others they are given a pepper and thyme to lift the spirit.

This recipe shows once again, than the Use kitchen It is not only an act of intelligence, but also of love.

Tips for preparing silly eggs

• Mass consistency: So that it does not disarm by frying them, the dough has to be neither too liquid nor too thick. When lifting it with a spoon, it must fall heavily.
• Oil temperature: Neither warm nor smoking. Ideally hot but not burned.
• Size: Do not do very large croquettes to cook in a couple.
• Brief rest: Letting the mixture rest for a few minutes helps to take me for body.

• Add flavor: A touch of chopped garlic, fresh parsley and black pepper. Always with the premise of “less is more” so that they continue to be authentic silly eggs of the grandmother.
• Test cooking in the oven: If the idea is to avoid frying can be done Bake silly eggs Making a more consistent mass, with a little breadcrumbs. They will not be the same, but it is a lighter recipe.

The best sauces and garrisons for silly eggs

• Homemade mayonnaise: Nothing like a teaspoon of creamy mayonnaise to give the recipe that Contrast between crispy and unctuous. Its soft acidity cuts frying and provides an enveloping flavor that makes each bite round.
• Homemade tomato sauce: A warm base of fillet type sauce, with its fair point of sweetness and acidity, can transform the recipe into a more juicy dish, perfect for wetting bread.
• Green Leave Salad: Arugula and lettuce salad provides freshness to silly eggs with a bitter touch, to balance the forcefulness of eggs.
• Alioli: For the most daring palates, a good homemade, intense alioli in garlic and creaminess, is an ideal counterpoint. Enhances the taste of silly eggs Without covering it.
• Roasted vegetables: Eggplants, peppers, zucchini or baked carrots add up to color, Ahumadito flavor and a sweetness that combines great with the home flavor of silly eggs.
• Gazpacho: On heat days, accompanying them with a very cold gazpacho not only refreshes but also introduces a set of textures and temperatures that raise the dish to another level of enjoyment.

Tips for making the best silly egg recipe

1. Use bread from the previous day or more: Better eggs.
2. NO OVERBAT THE EGGS: Just integrate them, without passing.
3. Get out at the end: Better save the mixture later to control the taste.
4. Fair oil: These eggs do not need a sea of ​​oil for frying, only that the bottom of the pan is covered.
5. Even size: Make croquettes of the same size so that all silly eggs They cook the same.
6. Do not crowd the pan: Better fry them in batches.
7. Breadcrumbs: Silly eggs with breadcrumbs allow you to obtain a mixture with more consistency.
8. Dry aromatic: A pinch of oregano or thyme It can be a great contribution.
9. Cheese always looks good: A little grated cheese In the mixture you can give you a taste twist.

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Silly egg recipe

Yield: 10-12 units

Preparation time: 25 minutes

Ingredients

• 150 g of hard bread (lactal bread or bread crumb)
• 1 cup of milk
• 2 big eggs
• 1 minced garlic clove (optional)
• 1 tablespoon grated cheese (optional)
• 2 tablespoons of chopped fresh (optional) parsley
• Breadcrumbs (optional)
• Sal
• Pepper
• Frying oil

How to make silly eggs step by step

1. Remove the bark to the bread and crumble in small pieces. Soak the bread with milk to hydrate well.
2. In a large bowl, beate the eggs slightly. Add the chopped garlic, chopped parsley, grated cheese (if used) and soaked bread. Mix well to integrate.
3. If the preparation is very liquid, add breadcrumbs to tablespoons, mixing after each addition, until you get a texture that allows you to form croquettes.
4. Salpimentar at ease and let stand 5 minutes for the mixture to take body.
5. With the help of two spoons, take parts of the mixture and give them rounded shape, such as a croquette.
6. Fry in batches without overloading the pan, with hot (non -smoking) oil until browning both sides.
7. Drain on absorbent paper. Accompany with the chosen sauce or garnish.