This is a lifelong recipe that you may have seen your grandmothers prepare. Always aware of not wasting food, with it they took advantage of the stale bread of 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 plenty of oil.

Today there are various versions that have arisen from the desire to innovate and from the accessibility to ingredients that, for the generations of our grandmothers, were unattainable. Currently there are those who brighten the dough with ham cubes, flaked tuna, leftover chicken, etc. Today we teach you how to prepare the classic silly eggs.

We crumble the stale bread (I have used 10 slices of bread without crust) and add the milk little by little, stirring so that the bread absorb liquid well. It has to be hydrated, but not soaked.

Grate the garlic cloves and finely chop the parsley. We add them to the bread along with the beaten eggs and season. We remove while we smash with a fork until obtaining a homogeneous porridge.

We put a frying pan on the fire with plenty of oil. When it is hot we take portions of the dough with a spoon and we drop them carefully into the oil. We fry until golden brown, turning so that they are done on all sides.

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Drain on kitchen paper for a few minutes, allowing them to absorb excess fat before serving. They can be eaten warm or cold, but they are much better hot.

With what to accompany the silly eggs

Although this is a recipe that is traditionally served as a starter, without any accompaniment, we propose the time of the aperitif 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 the grandmothers.

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