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Ova Elixa (Boiled Eggs)
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).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
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.
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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