Italian Cuisine/pasta and eggs


Recia Foti wrote at 2007-09-25 01:59:29
My mother-in-law made gravy & eggs all the time and yes, she was from Sicily. You saute garlic, onions, percino romano cheese in the bottom of yr pot.Then add tomato paste, 2 cans plus 2 cans water, add basil, parsley, salt, pepper, cook to a slow boil- Add eggs into gravy 15-20 min. Eat over rice or pasta.  Enjoy!

arley wrote at 2008-11-02 18:29:21
I have also eaten hard boiled eggs with spaghetti.  My first boyfriends mother would hard boil the eggs and add them to her pasta souace which she then cooked all day long.  Everyone fought over these eggs, they were incredible.  I too am trying to find an exact techinique for this, perhaps trial and error will have to be my guide.

kevin wrote at 2008-11-22 04:51:54
Ever since I can remember my mother always put hard boiled eggs in her sauce and I grew to love it. When I met  my wife she thought we were a little weird and inquired about the origin of it. My great grandmother was Sicilian and always did this, so I guess it must be common there. Nice to see that other people enjoy this as much as I do!

Mike wrote at 2009-07-03 18:53:04
My grandmother was also Sicilian and she always had hard boiled eggs in the red souce.  I have never seen it anywhere else, though I have had other Southern Italians tell me that it is a Sicilian tradition (my in-laws are from Calabria), and for the curious, it is simply spectacular.

Marie wrote at 2009-12-30 00:26:28
So great to hear that your family does this too. I always remember sauce and pasta with a pot of meat (meatballs, pork, sausage, whatever and a couple of hard boilled eggs). I still do that and my kids love it.  My grandmother's family is also Sicilian so I am thinking that was the origin - she told me people did that when meat was too expensive or hard to come by. Happy eating!

Tony wrote at 2010-02-14 05:44:58
My mother used to cook pasta and boiled eggs in summer and referred to it as "pasta stagione" because the key ingredients, very ripe tomatoes and basil,were "in season". She was taught by my grandmother(my father's mother)who came from Fiumefreddo, Sicily. I believe that the dish is a Sicilian in origin.

The ripe tomatoes are placed in a container and very hot water is poured over them to remove the skin. They are then mashed in a collender and strained of most of the tomato liquid. A very generous amount of good olive oil is then placed in a frying pan with crushed garlic and when it is slightly browned the crushed dry tomatoes and a few basil leaves are put in and cooked on a slow heat for 2-3 hours.The sauce needs to be stirred often so that it does not stick to the pan. The boiled eggs are put in after the sauce has cooked for a 1/2 hour or so. The sauce is cooked when it turns a rich red and the olive oil begins to separate from it. The sauce should also be on the dry side when it is cooked. It is then served with spaghetti. An egg per person is placed on top together with parmesan cheese. Serve with a glass of good red wine. Enjoy!

I cook it often but it is never as good as Mum's simply because she had access to fresh home grown ripe tomatoes and basil. My father, you see, was a very successful orchardist and vegetable grower. We don't get such fresh tasty ingredients like that anymore!  

Rosi wrote at 2010-04-01 20:26:19
Our ancestors came from Sicily also and the dish known as Pasta Modiga was always a staple during Lent, especially on Good Friday. The basic red sauce with garlic, onion, celery, parsley and fennel leaves is cooked until thickened and then peeled hard boiled eggs are put into the sauce for about 20 minutes. The pasta, sauce and eggs are served with a sprinkling of toasted plain bread crumbs. The fennel leaves give a great taste to the dish

Sandra wrote at 2010-04-02 22:20:42
My grandmother from Sicily also used to put hard boiled eggs in the sauce. Would cook them in the sauce for the last hour and serve them along with the meatballs. People think I am strange when I mention eggs in sauce :)

rachjones wrote at 2010-07-05 23:04:55
I live in New Orleans, and we have a large contingent of third and fourth generation Sicilian folks, and the boiled egg in their 'red gravy' is a tradition.

Dina wrote at 2010-11-08 17:43:04
I totally can relate. My grandma was Sicilian and she used to serve pasta with red sauce and hard boiled eggs.  

Chad wrote at 2010-11-18 17:33:53
Hi Chris,

All i know is that my mom had said that is how her friends from New York fixed Spaghetti and  she did it that way.So as of now i always eat boiled eggs with my spaghetti,and I love it! Thanks Chad Johnson

Georgia USA

train716 wrote at 2012-03-31 06:22:23
I too am of Sicilian decent on my father's side and he has always soft-boiled eggs and then cooked them through all day in his pommodoro (tomato) sauce.. along with meatballs, sausage, pork, chicken, whatever. I can't recall what his reasoning for the eggs was exactly, but it had to do with absorbing [the acids, or starches, or something of that sort] out of the sauce. The eggs were a definate ingredient, and I believe played a key role in every pot of his sauce.  

MeTxLady wrote at 2012-08-18 16:42:38
Hi all! Well I wondered where this came from as well so after doing a search I found this forum.  My brother posted somethinng on his facebook about making spaghetti and mentioned the eggs in the sauce....everyone thought he was crazy as most folks whove ever heard of us doing this thought.  We in Texas so pretty much anything goes here.  My Aunt used to make this - especially for special occasions or get-to-gethers.  My Uncle was Italian but not sure where his family originated from.  I'm sure she got the recipe from his mother.  She would put the eggs in the sauce and let them set all day while slowing cooking the sauce and like another wrote - we all fought over them...of course there were always enough.  I still do this and absolutely love it.  Sometimes I just put the sauce over my garlic bread with the egg and that's all I need - not even the noodles.  :)

lainey wrote at 2015-10-18 20:52:54
Glad to find this post, My mother was born in sicily , and every friday night we would have hard boiled eggs with red sauce and elbow mac.  I loveddddd it. You have to let the hard boiled eggs, cooked in the sauce for a while so the sauce gets infused into the eggs.  YUMMMMY  

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I am a native of Italy. I was born and raised in northern Italy. I love cooking. People say I am very good at it. My English might be not perfect but I would like to try and help you if you are interested in true "authentic" Italian cooking..


I few details when I mean "authentic" Italian cooking:
Alfredo sauce, Chicken Primavera, Scapariello? I don't exactly know these...who is this Alfredo guy? Italian cuisine from Italy is quite different than that of Italian/American.
Cappucino's are for breakfast with a croissant. Not for dessert.
I don't know how to build brick ovens to cook my pizza.
I don't know how to grow capers in my backyard.
And, I don't have buffalo's to make homemade mozzarella!
I surely don't know how to press olives to get homemade olive oil!
Italians are not all farmers and peasants! I don't have time to milk the cows after working 8 hours in the office!
I'm not a chef in a fancy restaurant. Please ask me about my homestyle recipes such as that for lasagne, tiramisu, and other things that a real Italian would eat. I'll try to answer as best as I can.
Thanks! Buon appetito :-)

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