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In Ovis Hapalis (Of Soft-boiled Eggs)
In Ovis Hapalis (Of Soft-boiled Eggs) is a traditional Ancient Roman recipe for a classic dish of soft-boiled eggs served in a pepper, lovage, nut, vinegar, honey and liquamen sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Soft-boiled Eggs (In Ovis Hapalis).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
In ovis hapalis: piper, ligusticum, nucleos infusos. suffundes mel, acetum, liquamine temperabis.
Translation
Of Soft-boiled Eggs: [Dress with] pepper, lovage, soaked nuts, pine nuts, honey, vinegar and liquamen.
Modern Redaction
Ingredients:
4 soft-boiled eggs, peeled and halved lengthways
1/2 tsp freshly-ground
black pepper
1/2 tsp
lovage seeds (or
celery seeds)
1 tbsp ground
almonds soaked in 1 tbsp white wine
1 tbsp finely chopped pine nuts
1 tbsp white wine vinegar
2 tsp honey
2 tbsp liquamen (fish sauce)
80ml light meat stock
Method:
Cook the eggs until soft-boiled, allow to cool slightly then peel and set aside.
Pound together the pepper, lovage (or celery) seeds, ground almonds and pine nuts in a mortar then work in the vinegar, honey and liquamen. Add the meat stock and pour into a pan then bring to a boil and take off the heat.
Halve the eggs, arrange in a dish, pour over the sauce and serve.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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