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Recipes with eggs in their shells

3 recipes that use eggs in their shells, with photos, step-by-step instructions and cook times. The quickest, Scarcella pugliese, takes 75 minutes. It is most often cooked with baharat, baking powder and basmati rice.

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Scarcella puglieseEaster egg biscuit bread

In Bari, Foggia and the Salento, scarcelle are baked in the days before Easter, often by children with their grandmothers: a soft, lemony shortbread-like dough shaped into baskets, doves, hearts or dolls, each holding a whole egg in its shell held down by strips of dough, then iced and covered in sprinkles. They are given as gifts on Easter morning and to children as a sign of new life. Chef's tip: use raw eggs in their shells and wash them first; they cook in the oven while the biscuit bakes. They are decorative, so wash and dry them well.

75 minItalianBaking
by KrazyBadal 0 views

CasatielloEaster bread with salami and eggs

On Easter Monday, Neapolitan families head out of the city for a picnic, called la pasquetta, and they always pack a casatiello: a heavy, rich bread ring made with lard, studded with cubes of salami, cured pork and cheese, with whole eggs in their shells set into the top under crosses of dough. It is baked on Holy Saturday and rises slowly, filling the house with its smell. The fat used is pork lard, with salami and pancetta. Chef's tip: give it the full, slow rise; a casatiello needs time to lift its heavy load of salami and cheese.

120 minItalianBreads & Parathas
by KrazyBadal 0 views

TbitOvernight chicken and rice

Tbit was the Saturday lunch of the Baghdadi Jewish community, set on a low flame before sunset on Friday so it could cook through the Sabbath without anyone touching it, and Iraqi families in Ramat Gan, Givatayim and Or Yehuda still lift the lid on it after synagogue. A whole chicken is stuffed with rice spiced with cardamom, cinnamon and baharat, then sunk in more rice and tomato and baked slowly for many hours, until the meat falls from the bone and the rice at the bottom turns into a crisp, caramelised crust everyone fights over. Eggs in their shells are often buried in the pot to brown overnight. The usual mistake is too little water: overnight rice soaks up a lot, so check the level before it goes in. Chef's tip: brown the chicken in the pot first; the fond flavours all the rice.

720 minIsraeliChickenGluten free
by KrazyBadal 0 views

Goes well with eggs in their shells