Orsini Eggs: Add a Touch of Elegance

Legend has it that Orsini Eggs were first created in the kitchens of an Italian noble family, the Orsinis, who were known for their sophisticated and refined taste in food. The Orsini family believed that the secret to creating the perfect egg was to raise their own hens in a stress-free and natural environment, where they could roam freely and feed on the finest grains and grasses. This philosophy has been passed down through generations and is still reflected in the exceptional quality and taste of Orsini Eggs today.

Orsini Eggs are known for their high protein content, with an average of 6 to 7 grams of protein in a medium-sized egg. Protein is essential for athletes as it supports muscle growth, recovery, and physical performance. Eggs are an excellent source of high-quality protein, containing all the essential amino acids the body needs. Including them in a balanced diet can be beneficial for athletes.

Ingredients

• 2 eggs
• 2 tablespoons of parmesan cheese
• 10.5 ounces (300g) of spinach
• 1 clove of garlic
• 0.7 ounces (20g) of butter

Instructions

Preheat the oven to 210°C with the fan on the grill setting.

Peel, wash, and drain the spinach.

Melt the butter in a pan and add the peeled and split garlic. Once it becomes foamy, add the spinach, season, and cook for 2 to 3 minutes. Divide the spinach into 4 ramekins.

Separate the egg whites from the yolks, and beat the egg whites until stiff with a pinch of salt using a stand mixer. Slowly add the grated parmesan cheese while still mixing at low speed, or use a spatula to fold it in.

Scoop the egg white mixture into the ramekins, forming a dome shape. Make a hole in the middle with an empty eggshell. Bake the ramekins for 4 to 5 minutes in a gratin dish in the oven. Remove the gratin dish from the oven and place an egg yolk in the middle of each ramekin on top of the egg whites. Return to the oven for 2 minutes, then serve immediately while still hot.

Tips

• For this recipe, it’s best to use fresh spinach rather than frozen. Frozen spinach tends to have a lot of excess water, which can make the dish too watery.
• When cooking the spinach, be careful not to overcook it, as it can become too mushy and lose its flavor. It only needs to be cooked for a few minutes until it wilts down.
• Serve the Orsini Eggs immediately after it comes out of the oven, as it will start to deflate quickly. Enjoy!

This spinach and Orsini Eggs is a tasty and satisfying dish that’s perfect for any meal. Follow these tips for a perfect soufflé every time.