Useful dishes abound in traditional recipes and bread is a common ingredient in many of them: before there was a freezer, dry bread was the true “daily bread.”
Torrijas, garlic soups, bread pudding, crumbs... When meat, fish or vegetables were not abundant, preparations were sought that would appease hunger for hours and give energy to work long days in the fields.
Silly eggs are one of those dishes that appear more than they are.
How to camouflage the shortage of eggs and the lack of chicha?
Mixing a few with bread, garlic and parsley – so that they get a little flavor – and frying them as if they were fritters.
If times were good, crumbled cod, a few pieces of ham or ropa Vieja could be added to the dough.
Today this dish of humble origin teaches us to take advantage of dry bread, to which we can add other leftovers - stews, fish or roasted vegetables - and serve with some tasty sauce.
The result is, far from boring, fluffy and versatile.
The crumb must take in all the moisture it has lost, so milk is added little by little until it is moist.
Although it can be done by hand, a food processor makes the task easier: put all the ingredients inside, press the button and it will come out homogeneous and perfect for bowling.
Do you want to give them a spin?
Add shrimp, chicken, cooked pumpkin or various spices to the chopper: the beauty of these resources is that they allow you to modify, adapt and take advantage of what you have at home.
Time:
70 minutes
Difficulty:
Frying carefully and neatly
Ingredients
For 4 people (as a snack or accompaniment)
250 g breadcrumbs from the previous day
200 ml of milk
3 garlic cloves
1 handful of fresh parsley
2 eggs
Salt (and flaked salt to serve)
Pepper
Extra virgin olive oil (or to taste, for frying)
Instructions
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