Recipe: Boiled eggs with Balsamic Vinegar
2017-06-07
You might think that
Balsamic Vinegar was born yesterday. Think again: this wonderful condiment has been known in Italy since the time of
the ancient Romans. The poet Virgil writes in the “Georgics” of the practice of cooking grape must, while the Roman gourmet Apicius describes how it is used in the kitchen.
The first written descriptions of
Traditional Balsamic Vinegar of Modena, a superb product appreciated around the world, date back to
1598 when the city became the capital of the Este Duchy. The ducal court was particularly enamoured of the aged, aromatic vinegar and used it both as
a special accompaniment to food and a
precious gift, included in a dowry alongside the finest linens or bestowed on favoured guests.
Today we’ll be preparing an incredibly simple yet unusually striking recipe:
boiled “evening&rdquo eggs;… all in black.
Here are the
ingredients for four people:
eggs (4);
Balsamic Vinegar (350 ml).
The recipe takes
one day plus... 12-13 minutes: 5 minutes preparation, 7-8 minutes cooking and between 12 and 24 hours marinating time.
Here’s how to make it. Place the
eggs in a small saucepan and cover with water. Bring the water to the boil. Cook for 7-8 minutes according to taste. Drain the eggs and pass them immediately under cold running water to stop them cooking and make them easier to peel.
Once the eggs are peeled, place them in a container with the
Balsamic Vinegar. Leave to marinade for a minimum of 12 and a maximum of 24 hours. Drain off the vinegar and serve.
Ideally, serve the all-black eggs with
colourful accompaniments. For example, a salad of ripe tomatoes or crunchy radishes, grated carrots, green beans, grilled yellow peppers or sweet and sour onions…
Mariagrazia Villa
Recipe: Chef Mario Grazia (Academia Barilla).
Source: Academia Barilla (ed.),
Uovo. 50 Ricette Facili, Edizioni White Star, Novara, 2012.
