Dumb eggs are a preparation of boiled eggs (eggs filled) and subsequently battered. It is a dish very typical of Aragonese cuisine (generally in Jiloca, Teruel). In the recipes of the twentieth century this dish is made like a fried dough made with egg, bread and garlic. They are traditionally considered a typical dish of Easter cuisine. characteristics
In the preparation, eggs are boiled. They are split in half lengthwise, with care not to split the yolks; and these depart. In the frying pan, with cow's milk (now with olive oil), put flour, milk and egg whites, put a little cod (sometimes boiled fish) and let the sauce thicken with crumbs of bread. Boil the hard boiled eggs and fry them in the pan.
At present this dish is prepared with beaten egg on breadcrumbs, garlic and finely chopped parsley. Subsequently fry in small portions similar to fritters (about the size of a tablespoon). There are variants in which the dough is mixed with crumbled cod. Others in which silly eggs are served with longaniza (known as Fuendejalón's silly eggs). These eggs are known as cheekbones, because they are very similar to meat croquettes.
It is a dish of Sephardic origin.
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