Roman Eggs Recipes

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ROMAN EGGS



ROMAN EGGS image

Categories     Egg     Breakfast     Sauté     Vegetarian     Quick & Easy

Number Of Ingredients 6

extra-virgin olive oil
eggs
high quality Balsamic vinegar
Freshly ground black pepper
sea salt or Herbamare seasoning salt
French bread, toasted, spread with butter and garlic granules.

Steps:

  • For each serving: Heat small non-stick fry-pan over medium heat with 1 Tbs. olive oil until hot (can detect scent of oil). Crack 2 eggs into pan. Cook until whites are opaque. Shake pan to loosen eggs from bottom of pan. Put bread in toaster for garlic bread. Add 3-4 Tbs. Balsamic vinegar to eggs. Shlosh over eggs until white film forms over egg yolks, approx. 30 seconds. Slide eggs with liquid on to heated plate. Season with freshly ground pepper and Herbamare or salt to taste. Serve with garlic toast to sop up liquid.

RAMEN SCRAMBLED EGGS



Ramen Scrambled Eggs image

This recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!

Provided by Breanna K

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 7

1 (3 ounce) package ramen noodles (any flavor)
1 teaspoon chopped fresh parsley, or to taste
1 tablespoon vegetable oil
½ onion, chopped
2 eggs
1 teaspoon water, or as desired
1 pinch salt

Steps:

  • Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles.
  • Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more.
  • Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Nutrition Facts : Calories 342.7 calories, Carbohydrate 13.5 g, Cholesterol 372.1 mg, Fat 26 g, Fiber 1.4 g, Protein 14.5 g, SaturatedFat 5.9 g, Sodium 594.7 mg, Sugar 3.1 g

STRACCIATELLA ALLA ROMANA (ROMAN EGG DROP SOUP)



Stracciatella alla Romana (Roman Egg Drop Soup) image

Tendrils of quickly cooked eggs, seasoned with cheese, nutmeg and pepper, float in a meaty stock in this traditional Italian soup. To avoid clumps that make the dish seem more like failed scrambled eggs than a delicate broth, pour the egg mixture into the hot stock in a thin stream, whisking as you go and promptly pulling it off the heat when done. In the dead of winter, when warmth is elusive and colds seem to be overtaking everyone, there's nothing better.

Provided by Samin Nosrat

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 25m

Yield About 6 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
2 medium yellow onions, diced
Kosher salt
6 large eggs
1/2 cup finely grated fresh Parmesan, rind reserved, plus more for serving
Pinch of freshly grated nutmeg
Freshly ground black pepper
8 cups chicken stock, preferably homemade
2 tablespoons finely chopped flat-leaf parsley

Steps:

  • Set a large Dutch oven or soup pot over medium-high heat. Add oil. When it shimmers, add the onions and a generous pinch of salt. Reduce heat to medium. Stirring occasionally, cook onions for 10 to 15 minutes until tender. It's fine if they start to take on a little color.
  • In a large measuring cup or medium bowl with a spout, thoroughly whisk together the eggs, ½ cup grated Parmesan, nutmeg, black pepper, and a generous pinch of salt.
  • When onions are tender, add Parmesan rind and stock to pot. Increase heat to high and bring to a boil. Reduce to a strong simmer. While gently whisking soup with one hand, pour egg mixture into pot in a thin stream with the other. Once all of the egg mixture has been added, turn off the heat. Remove Parmesan rind. Taste and adjust for salt.
  • Ladle soup into bowls and serve immediately, garnished with Parmesan, black pepper, and parsley.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 5 grams, Sodium 994 milligrams, Sugar 7 grams, TransFat 0 grams

ROMAN "EGG DROP" SOUP



Roman

Categories     Chicken     Egg     Simmer     Boil

Yield makes 6 servings

Number Of Ingredients 17

6 cups strained and defatted Chicken Stock (recipe follows)
Salt
Freshly ground black pepper
3 cups fresh spinach, stemmed, washed, and cut into 1/2-inch strips
3 eggs
1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling over the soup
Chicken Stock: (Brodo di Pollo)
3 pounds chicken and/or capon wings, backs, necks, and giblets (not including the liver)
1 pound turkey wings
5 quarts water
1 large onion (about 1/2 pound), cut in half
3 medium carrots, trimmed, peeled, and cut into 3-inch lengths
2 large ripe tomatoes, quartered, or 1 tablespoon tomato paste
8 cloves garlic, unpeeled
10 sprigs fresh Italian parsley
12 black peppercorns
Salt

Steps:

  • Bring the chicken stock to a boil and season lightly with salt and pepper. Stir in the spinach and cook until wilted, about 1 minute. Meanwhile, beat the eggs with a good grinding of black pepper until thoroughly blended. Beat in the grated cheese. Pour the egg mixture into the soup while stirring constantly to break it into "little rags." Check the seasoning and serve immediately.
  • Chicken Stock: (Brodo di Pollo)
  • Rinse the poultry pieces in a colander under cold running water and drain them well. Place them in an 8- to 10-quart stockpot. Pour in the cold water and bring to a boil over high heat. Boil for a minute or two and you will see foam rising to the surface. Skim off and discard the foam, lower the heat to a strong simmer, and cook 1 hour, occasionally skimming the foam and fat from the surface.
  • Add the remaining ingredients except the salt to the pot. Bring to a boil, then adjust the heat to simmering. Cook, partially covered, 2 to 3 hours, skimming the foam and fat from the surface occasionally.
  • Strain the broth through a very fine sieve, or a colander lined with a double thickness of cheesecloth or a clean kitchen towel. Season lightly with salt. To use the stock right away, wait a minute or two and spoon off the fat that rises to the surface. The last little traces of fat can be "swept" off the surface with a folded piece of paper towel. It is much easier, however, to remove the fat from chilled stock-the fat will rise to the top and solidify, where it can be easily removed.
  • Variation: Mixed Meat Stock
  • For a rich meat stock, simply substitute 3 pounds meaty veal and beef bones-like beef shin, veal shank bones, and/or short ribs-for 2 pounds of the chicken/capon bones and all the turkey bones. Continue as described above.

ROMAN EGG DROP SOUP



Roman Egg Drop Soup image

Stracciatella alla Romana, or Roman egg drop soup, can be made in any season, and goes together quickly, as long as you have the most important ingredient: good homemade chicken stock. Parmesan and eggs are whisked together and poured into the bubbling broth to make "i straccetti," or savory, eggy little rags.

Provided by David Tanis

Categories     dinner, easy, quick, soups and stews, appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 8

12 cups homemade chicken broth
Salt
6 large eggs
Nutmeg, for grating
Zest of 1 lemon, grated
Freshly ground black pepper
Parmesan for grating
2 to 3 tablespoons chopped Italian parsley

Steps:

  • In a soup pot over high heat, bring chicken broth to a boil. Season to taste with salt and reduce heat to a simmer.
  • Crack eggs into a medium-size bowl and beat lightly with a wire whisk. Whisk in about 1/2 teaspoon of grated nutmeg, the lemon zest, a large pinch of salt, several twists of the pepper mill and 1 3/4 ounces grated Parmesan.
  • Pour egg mixture into simmering chicken broth and stir gently until mixture forms little rags. Simmer for another minute or so.
  • Ladle the soup into individual bowls and sprinkle parsley over each serving. Pass more grated Parmesan separately.

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