Exquisite Travel Adventures Worldwide LTD

Uova al Tegamino sounds like something you might order at a trattoria in Rome after a long evening of culture and conversation. And you would be right. You would also be ordering fried eggs in a pan. The Italians have perfected this. They have had time.

Ingredients

• 2 fresh eggs
• 1 tablespoon butter or olive oil
• Salt and black pepper

Method

Heat a small pan — ideally a ceramic or cast iron one — over low to medium heat. Add the butter or olive oil and let it warm gently. Crack the eggs directly into the pan. Season with salt and pepper. Cook slowly over low heat until the whites are fully set but the yolks remain runny. Serve in the pan.

The key is patience and low heat. And serving them in the pan. Italians do not move the egg to a plate. The pan is the plate. This is the way.