Carpione eggs

Eggs can be a delicious snack! It takes quite a bit for this! Italian cuisine hides many secrets. The old Piedmont recipes, simple and cheap, give us a lot of interesting dishes. Try the fried eggs in the carpione!

Ingredients

• Eggs - 10 pcs.
• Bulb onions (large) - 2-3 pcs.
• White wine vinegar - 1/3 cup
• White wine (or water) - 2/3 cup
• Salt - 1/2 tsp
• Sugar - 1 tsp
• Bay leaf
• Rosemary
• Sage
• Garlic
• Vegetable oil

Directions

1. Fry eggs in a large amount of vegetable oil. So that each egg is separate. The yolk should remain uncooked (preferably).
2. Place eggs on kitchen paper.
3. Cut the onion (I have one red onion and one white, but you can choose any onion) cut into thin half rings.
4. Fry the onions in vegetable oil until transparent, over low heat, with the addition of aromatic herbs and garlic. If fresh are not available, use dried ones.
5. In a glass, mix 1/3 of wine vinegar and 2/3 of white wine (you can replace wine with water), salt, sugar. Stir thoroughly and pour into a frying pan with onions. Bring everything to a boil and simmer until the filling evaporates. The onion should be soft and slightly damp.
6. Put the eggs in a mold, preferably ceramic or glass, and spread the "carpione" filling on top. Repeat layers. I used a plastic mold, as eggs in a carpion can be safely taken out in the nature!
7. Let the dish infuse for several hours. Store in the refrigerator for up to 3-4 days.
8. Bon Appetit!