Ova Elixa (Boiled Eggs) is a traditional Ancient Roman recipe for a classic dish of hard-boiled eggs served in a stock, oil and wine sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Boiled Eggs (Ova Elixa).
Ova elixa: liquamine, oleo, mero vel ex liquamine, pipere, lasere.
Translation
Boiled Eggs: [Serve with] liquamen, olive oil and unmixed wine, or liquamen, pepper and laser.
Modern Redaction
Ingredients:
4 hard-boiled eggs, peeled and halved lengthways
80ml chicken stock
2 tbsp liquamen
80ml white wine
pinch of freshly-ground black pepper
pinch of asafoetida (hing)
Method:
Cook the eggs until hard, allow to cool slightly then peel and set aside.
Combine the chicken stock, wine, liquamen, black pepper and asafoetida in a pan. Bring to a boil and cook for a few minutes, or until thickened.
Halve the eggs, arrange in a dish, pour over the sauce and serve.
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