Meat and egg recipes: Let's celebrate World Egg Day

Eggs and perfection

The egg has been considered a food or talisman with something magical since the dawn of the temples. Perfect in its shape: linear and clean. Nutritionally complete, suitable for controlled nutrition and rich ingredient for a touch of colour. Some cultures bring the egg closer to high-sounding meanings, while others simply choose to underline being "perfect" in its aesthetic sense.

Carne Genuina also chooses to celebrate the day by highlighting the link of the egg with peasant tradition. Once upon a time, the egg was a local food, a product of the stable, necessary for survival. Thanks to its multifaceted nature, it was customary to use the product for various preparations: from sweet to savory without distinction, after all this too is synonymous with perfection.

#EggDay and beef fillet: Bismarck docet

When you think of eggs and beef, the first idea that comes to mind is the recipe for Bismark steak. The name of the dish comes from the Prussian Chancellor Bismarck who loved the pairing madly, who could blame him?

Bismarck steak ingredients

• 1 beef fillet , approx. 500 g
• 1 medium egg
• 1 teaspoon butter
• salt, parsley and black pepper to taste

Bismarck steak preparation

In a large pan, melt half the quantity of butter and brown the beef on both sides. When almost cooked, remove the fillet from the heat and keep it warm.

Using the same pan, melt the remaining butter and fry the eggs. Season with salt, add pepper and parsley. When the egg is ready, place the meat back in the pan and place the egg on top of the beef, let it sear for a few minutes and bring to the table.

King's eggs recipe

Each Italian region chooses to give this dish a different name. King's eggs are, in simple words, minced meat cooked to perfection in addition to scrambled eggs: a rich, tasty, simple and tasty dish! The egg and meat dish lends itself perfectly to making children happy too, if you want you can use molds and create curious designs to encourage the little one in the house.

King's eggs ingredients

• 100g of choice minced meat
• 1 large egg
• 1 coffee cup of milk
• 1 tablespoon extra virgin olive oil
• 1 glass of white wine
• ½ tablespoon of Parmigiano Reggiano
• ½ onion
• nutmeg, salt and pepper to taste

Preparing King's eggs

In a large pan, heat the oil with the onion and leave to brown. Add your choice of ground beef and leave to cook over medium heat. In the meantime, break the egg into a bowl and mix with the nutmeg, salt, pepper and Parmigiano Reggiano.

When the meat starts to brown, add the white wine and let it evaporate. Add the beaten eggs and continue mixing until completely firmed. Plate up and... happy Egg World Day!

Eggs and cuts of meat save the fridge

Another spectacular idea and ready-to-use solution is the use of cutlet and egg to create second round recipes. Do you have any beef steaks left over? Green light for the recipe for breaded rags (with breadcrumbs and eggs) and salad! A truly delicious dish and perfect for solving the "leftovers" problem. At the next lunch with breaded beef steak, adding a couple of steaks without regrets becomes a perfect solution for an encore and offers the inspiration for the DIY office lunch for the following day.

Recipe ingredients breaded steak strips

To prepare the strips you need to first advance at least one breaded steak which can be stored in the refrigerator wrapped in a sheet of absorbent paper.

• 1 breaded steak
• 1 lemon
• salad
• extra virgin olive oil

Breaded steak strips procedure

The dish lends itself to a quick dinner or a quick lunch. The preparation is really very simple. The salad in the deep dish with a minimum of dressing and the beef steak cut into chunks so as to keep the crunchy outside intact given by the breading and the soft inside for the excellent quality of the cut of meat.

On the table, a sandwich for the shoe and...go! Attention should be paid to the day before, when preparing the breading and the preference to follow tradition and prefer the egg to the various possible substitutions such as beer and sparkling water. The cut of beef must be first choice so as to guarantee the flavor of both hot and cold dishes. In short, once again it is the ingredients that make the difference.