By Nomad Chef
MEDIEVAL STUFFED EGGS
5 steps
Prep:10minCook:10min
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
Updated at: Thu, 17 Aug 2023 04:59:06 GMT
Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
3
Low
Nutrition per serving
Calories247.6 kcal (12%)
Total Fat17.1 g (24%)
Carbs7.3 g (3%)
Sugars3.5 g (4%)
Protein16.1 g (32%)
Sodium369.4 mg (18%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
At beginning of cooking session (or overnight) put saffron required in hot water and leave to soak. Use liquid where saffron is mentioned.
Step 2
Hard boil all the eggs bar 2. Shell and cut in half lengthwise.
Step 3
Remove the yolks and mix with the raisins, cheese, finely chopped herbs, saffron (liquid, as described above) and the spices.
Step 4
Separate the whites of the other two eggs and beat the whites lightly. Mix with the yolk stuffing.
Step 5
Refill the hard egg whites and put together. Fry gently and serve.
View on lavenderandlovage
↑Support creators by visiting their site 😊
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
