This is a traditional recipe that you may have seen your grandmothers prepare. Always aware of not wasting food, with it they took advantage of the stale bread from previous days. The silly eggs They are a dish as basic and humble as it is delicious, it belongs to the traditional Spanish cookbook.
In its classic and basic version, this recipe was made with bread, milk, eggs, garlic and parsley. With all this, a dough was prepared that was shaped with two spoons (as if it were croquettes) to fry in abundant oil.
Today there are various versions that have arisen from the desire to innovate and the accessibility to ingredients that, for the generations of our grandmothers, were unattainable. Currently there are those who brighten up the dough with taquitos of ham, crumbled tuna, leftover chicken, etc. We, today, teach you how to prepare the classic silly eggs.
Crumble the stale bread (I used 10 slices of sliced bread without the crust) and add the milk little by little, stirring so that the bread absorb liquid well. It has to be hydrated, but not soggy.
Grate the garlic cloves and finely chop the parsley. Add them to the bread along with the beaten eggs and season with salt and pepper. We remove while mash with a fork until obtaining a homogeneous paste.
Heat a frying pan with plenty of oil. When it is hot we take portions of the dough with a spoon and drop them carefully into the oil. Fry until golden brown, turning to brown on all sides.
Drain on kitchen paper for a few minutes, letting them absorb excess fat before serving. They can be eaten warm or cold, but they are much better hot.
Recipes from emptied Spain (F. COLLECTION)
With what to accompany the silly eggs
Although this is a recipe that is traditionally served as a starter, without any accompaniment, we suggest the aperitif time to enjoy the silly eggs. A glass of wine, a beer or the drink of your choice and ready to move to the kitchens of grandmothers.
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