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Ova Elixa - Eggs in Wine-Herb Sauce

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Ova Elixa is a classic Ancient Roman egg dish featuring medium-boiled eggs served in a rich wine and herb sauce. The sauce, made with white wine, fresh oregano, olive oil, garum, cumin, celery seed, and black pepper, is thickened with wheat flour to create a smooth consistency. This dish was likely served as part of the gustatio (appetizer course) in Roman meals, highlighting the Romans’ love for eggs and bold flavors.
Prep Time 5 minutes
Cook Time 15 minutes

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.