Eggs have been a staple of the human diet for millennia, prized for their versatility, ease of preparation, and rich nutritional value. In Ancient Rome, eggs were not just a casual food but a vital part of the gustatio, the appetizer course of a traditional Roman meal. Whether served boiled, poached, baked, or even mixed into sauces, eggs were widely consumed across all social classes.
One particularly intriguing Roman egg dish is Ova Elixa, a recipe found in the famous Roman cookbook Apicius. It features medium-boiled eggs bathed in a luxurious sauce made from white wine, fresh oregano, olive oil, garum, cumin, celery seed, and black pepper, thickened slightly with wheat flour to create a smooth, velvety texture. The balance of herbs, fermented fish sauce, and wine captures the depth of Roman flavor, offering a taste of history that remains surprisingly palatable to modern diners.
With just a few simple ingredients and a quick cooking process, Ova Elixa is an excellent introduction to Ancient Roman cuisine, revealing the sophistication of their cooking techniques while remaining easy enough to recreate in today’s kitchens.
Romans and Their Love for Eggs
Eggs played a central role in Roman cuisine, often marking the beginning of a meal. They were served boiled, poached, or even mixed into other dishes, such as custards and sauces. Wealthy Romans kept their own domestic chickens or sourced eggs from quail, ducks, and geese, while the lower classes relied on markets and street vendors for their supply.
One of the most famous Latin phrases associated with Roman dining is “Ab ovo usque ad mala”, meaning “from the egg to the apples”. This saying, recorded by the poet Horace, refers to the structure of a Roman meal—beginning with eggs and ending with fruit. This tradition underscores how eggs were seen as an essential starter, both for their ease of preparation and their perceived ability to stimulate the appetite for the courses to follow.
Interestingly, Romans also associated eggs with good luck and prosperity. They were frequently offered in religious rituals and placed in burial sites as symbolic offerings. The idea of eggs as a symbol of rebirth and continuity likely contributed to their prominent role in both feasting and funeral rites.
Pliny the Elder and His Fascination with Eggs
Pliny the Elder, the renowned Roman naturalist and author of Naturalis Historia, had a deep appreciation for eggs, not just as a food source but as a subject of scientific curiosity. In his vast encyclopedic work, he documented eggs in terms of their nutritional value, medicinal properties, and even their role in Roman superstition. Pliny believed that eggs were among the most digestible of foods, offering sustenance without overburdening the stomach, making them ideal for both the sick and the elderly. He also noted that certain eggs, particularly those of hens and ducks, were considered superior, while peacock eggs were highly prized but more difficult to obtain.
Beyond their dietary importance, Pliny described various folk remedies involving eggs, such as using them to soothe burns or mixing them with herbs for medicinal pastes. He even referenced the Roman belief that cracking an eggshell after eating would prevent evil spirits from using it as a vessel—a superstition that persisted for centuries. His writings reflect how deeply eggs were woven into the daily life, medicine, and culinary traditions of Rome, reinforcing their status as a staple food both in the grand feasts of the wealthy and the modest meals of common citizens.
How to Enjoy Ova Elixa Like a Roman
This dish would have been served as part of the gustatio (appetizer course), paired with flatbreads, olives, or cheese. To create a more immersive historical meal, consider pairing it with:
- Roman-style spiced wine (Conditum Paradoxum), infused with honey, pepper, and saffron.
- A light salad of herbs, vinegar, and nuts, similar to those enjoyed by upper-class Romans.
- Other Roman dishes like Moretum (herbed cheese spread) or Libum (honey cheesecake).
For a modern twist, try serving Ova Elixa over toasted bread or alongside roasted vegetables for a heartier meal.
The Recipe: Ova Elixa (Eggs in Wine Herb Sauce)
Ova Elixa – Eggs in Wine-Herb Sauce
Ingredients
- 6 eggs
- 1/2 cup white wine preferably dry, such as Sauvignon Blanc
- 2 tbsp olive oil
- 1 tbsp garum or fish sauce as a substitute
- 1/2 tsp cumin
- 1/2 tsp celery seed
- 1/2 tsp black pepper
- 1 tsp fresh oregano chopped (or 1/2 tsp dried)
- 1 tsp wheat flour or a small amount of cornstarch for thickening
Instructions
Prepare the Eggs
- Bring a pot of water to a boil.
- Gently place the eggs in the boiling water and cook for 6-7 minutes to achieve a medium-boiled texture (firm whites, slightly soft yolks).
- Once cooked, transfer the eggs to an ice bath to stop the cooking process.
- Peel the eggs once they are cool enough to handle and set aside.
Make the Wine Herb Sauce
- In a small saucepan, heat the olive oil over medium heat.
- Add the cumin, celery seed, and black pepper, stirring for about 30 seconds until fragrant.
- Pour in the white wine and garum, stirring continuously.
- Reduce the heat to low and let the sauce simmer for 2-3 minutes.
Thicken the Sauce
- Sprinkle in the wheat flour while whisking to prevent lumps.
- Continue cooking for another 2-3 minutes, allowing the sauce to slightly thicken and take on a silky consistency.
Assemble and Serve
- Arrange the peeled eggs in a shallow serving dish.
- Pour the warm wine herb sauce over the eggs, ensuring they are evenly coated.
- Garnish with fresh oregano and a dash of black pepper.
- Serve warm or at room temperature for an authentic Roman dining experience.
Video
Notes
- Garum Substitution – If you don’t have garum, substitute with fish sauce or a mix of soy sauce and anchovy paste for a similar umami depth.
- Egg Consistency – For runny yolks, boil for 5 minutes; for firm yolks, boil for 8-9 minutes instead of the recommended 6-7 minutes.
- Serving Suggestions – Serve warm with flatbread, olives, or a light herb salad, as Romans might have enjoyed it.