Boiled Eggs Recipe

Boiled Eggs Recipe

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Boiled Eggs Recipe
The content of this article provides interesting facts and information about Roman food recipes including this Boiled Eggs Recipe.

Boiled Eggs - In ovis apalis
List of Ingredients:

8 hard boiled eggs (nof too well done boil ca. 4 minutes)
50g stonepine kernels
honey, pepper, vinegar, Liebstoeckl (celery), Liquamen (a salty fish sauce which can be replaced by salt) to taste

Cooking Method & Instructions:

Dressing for boiled eggs: Mix together pepper, Liebstoeckl (celery), soaked pine kernels. Add honey and vinegar and season with Liquamen (a salty fish sauce which can be replaced by salt). Serve together with the eggs.

Boiled Eggs Recipe
The above Ancient Roman recipe for Boiled Eggs is written in totally different way to today's recipe books! Food and ingredient measurements were extremely basic - quantities were not often specified in Roman food recipes. Temperature control was difficult and therefore not specified! Cooking times were vague - and left to the cook to decide!

Boiled Eggs Recipe
The content of this Boiled Eggs Recipe is taken from a collection of Ancient Roman Food Recipes. The cookery book, containing these old Roman recipes, is called Apicius, the overall title being 'De re coquinaria' which means "On the Subject of Cooking".

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