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).
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.
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