Boiled Eggs
Origin: Rome, Italy
Source: Apicius, 400
Ingredients
- eggs
- liquamen (fermented fish sauce)
- oil
- merum (undiluted wine)
- pepper
- laser (asafoetida/silphium resin)
- lovage
- pine-kernels
- honey
- vinegar
Instructions
- Serve boiled eggs with liquamen, oil and undiluted wine, or with liquamen, pepper and laser.
- For soft-boiled eggs, grind pepper, lovage and soaked pine-kernels; moisten with honey and vinegar and blend with liquamen.