Recipe · Toscana · Marina di Bibbona
Fried eggs with almonds
the starter of the farming tradition of Bibbona, made of the two things these hills never run out of, eggs and almonds
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- bring a pan of salted water to the boil, lower the eggs in with a spoon and cook them eight minutes from the boil
- drain them, cool them at once under cold water and peel them carefully
- toast the almonds in a dry pan, stirring, until they colour and smell of themselves, then let them cool and chop them coarsely with a knife
- beat the two remaining eggs in a bowl with a pinch of salt
- roll each boiled egg in the flour, then in the beaten egg, and straight after in the chopped almonds, pressing with your hand so they stick
- heat plenty of extra virgin olive oil in a narrow deep pan, until a scrap of almond sizzles the moment it touches it
- fry two or three eggs at a time, turning them, until the almond crust is golden: a couple of minutes is enough, and any longer the almonds burn
- drain them on kitchen paper, salt them lightly and bring them to the table hot, which is the only way they are meant to be eaten
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