Uova Sode
Is this really a recipe? Debatable. Does it deserve a full page? Absolutely. That’s how Roman these objectively overcooked (in a great way!) hard-boiled eggs are. There’s no room for on-trend jammy yolks in this town. Once a staple of the city’s wine bars, eggs were boiled at home by the owner and brought in to help guests “absorb” the booze—turns out a little protein and fat actually do help. You can still spot them at a few old-school haunts. At Il Goccetto, they’re halved and topped with a dab of anchovy sauce (but not enough to hide the telltale gray ring around the yolk). My favorite version is at Il Vinaietto near Largo Argentina, where they sit in a tower on the bar next to rice-stuffed salt shakers. Peel, season, and let the sulfurous funk fill the room.
2 ingredients
Prep: 5 mins
Cook: 15 mins
Uova Sode
Ingredients (2)
Ingredients (2)
Instructions
Place the eggs (6 large) in a medium pot with water to cover.
Bring to a boil over high heat, reduce to a simmer over low heat, and cook until your kitchen smells of eggy sulfur, about 12 minutes.
Remove from the heat and let cool in the pot.
Serve at room temperature, peeled and sprinkled with salt before (or during) a night of heavy drinking.
Comments
Purchase cookbook to comment