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Ova Frixa (Fried Eggs)
Ova Frixa (Fried Eggs) is a traditional Ancient Roman recipe for a classic dish of eggs fried in wine sauce (a mix of wine and stock). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Fried Eggs (Ova Frixa).
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesAncient Roman Recipes
Original Recipe
Ova frixa: oenogarata.
Translation
Fried Eggs: [Fry them in] wine sauce.
Modern Redaction
In Roman times, as in the later Medieval age, there was no distinction between frying in oil or cooking in shallow liquid, both methods of cookery were termed 'frying'. Today we differentiate between the two methods, which is why this recipe looks a little odd to modern eyes.
Ingredients:
4 eggs
200ml white wine
200ml light meat stock
2 tbsp liquamen
Method:
Beat together the white wine, meat stock and liquamen in a bowl. Pour about 300ml of this mixture into a large frying pan and bring to a boil.
Crack the eggs, one by one, into a cup and carefully add to the boiling liquid so that it retains its shape. Cook, basting frequently with the pan juices until done to your liking (if the pan looks like its drying out then add a little of the reserved stock). Serve immediately, with a little of the sauce drizzled over.
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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