Uova in Camicia (Poached Eggs)

Uova in Camicia (Poached Eggs)

Uova in Camicia (Poached Eggs)

History:

Uova in Camicia, or poached eggs, is a classic preparation of eggs that dates back to the early centuries of Italian cuisine. The term "in camicia," meaning "in a shirt," refers to the delicate, soft white surrounding the egg yolk, which resembles a protective "shirt" around the yolk. This preparation method has been a staple of Italian breakfast dishes, but it is also widely enjoyed as part of many meals throughout the day, served on its own or in various dishes like salads, soups, and atop pasta. Poached eggs are celebrated for their simple yet refined nature, where the challenge lies in creating a perfectly poached egg with a set white and a soft, runny yolk.

In Italy, Uova in Camicia is often served with a drizzle of extra virgin olive oil, a sprinkle of sea salt, and sometimes paired with sautéed greens or fresh bread, making it a wholesome and satisfying dish. This preparation is beloved for its lightness and balance, offering a rich and creamy texture without the heaviness of frying.

Detailed Recipe (Step-by-Step)

Ingredients:

• 4 large eggs

• 1 liter water

• 1 tbsp white vinegar (helps the eggs hold their shape)

• Salt, to taste

• Freshly cracked black pepper, to taste

• Extra virgin olive oil, for drizzling

• Fresh herbs (such as basil or parsley), for garnish

• Crusty bread, for serving

Instructions:

1. Prepare the Water:Fill a large, shallow saucepan with about 1 liter of water. Bring the water to a gentle simmer over medium heat. Add 1 tablespoon of white vinegar to the water; this helps the egg whites coagulate and stay together as the eggs are poached.

2. Crack the Eggs:Crack each egg into a small bowl, one at a time, being careful not to break the yolk. This step allows you to add each egg gently to the water without risk of breaking the yolk in the process.

3. Poach the Eggs:Once the water is gently simmering, reduce the heat to low so that the water is barely bubbling. Using a spoon, stir the water in one direction to create a gentle whirlpool. Carefully slide the first egg into the center of the whirlpool. This will help the white wrap around the yolk, creating a neat shape. Repeat for the remaining eggs, making sure they are not overcrowded in the pot.

4. Cook the Eggs:Let the eggs cook in the simmering water for about 3-4 minutes for soft, runny yolks. If you prefer your eggs more well-done, you can cook them for 1-2 minutes longer, but be careful not to overcook them. The whites should be fully set, while the yolks remain soft and creamy.

5. Remove the Eggs:Once the eggs are cooked to your liking, carefully remove them from the water using a slotted spoon. Gently place them on a plate lined with a paper towel to drain any excess water.

6. Serve:Drizzle the poached eggs with extra virgin olive oil, season with salt and freshly cracked black pepper to taste, and garnish with freshly chopped herbs like basil or parsley. Serve with slices of crusty bread for dipping.

Wine Pairing

1. Verdicchio dei Castelli di Jesi

Verdicchio is a crisp, refreshing white wine from the Marche region, known for its citrus and almond notes. The lightness and acidity of Verdicchio perfectly complement the delicate nature of poached eggs, enhancing their natural richness without overpowering the dish.

Top Producers:

• Umani Ronchi: Known for vibrant and mineral-driven Verdicchio wines.

• Pievalta: A biodynamic producer that offers elegant Verdicchio with a beautiful balance.

• Fazi Battaglia: A historic producer of Verdicchio, with an excellent balance of crispness and body.

2. Frascati Superiore

Frascati is a classic white wine from Lazio, just outside Rome. It has a fresh and floral character with notes of citrus and green apple, which pairs wonderfully with the subtle flavor of poached eggs. The acidity of Frascati also helps cleanse the palate.

Top Producers:

• Fontana Candida: Known for producing crisp, refreshing Frascati wines with good structure.

• Casale Marchese: A producer of refined and elegant Frascati with a mineral edge.

• Tenuta di Pietra Porzia: Renowned for producing complex, balanced Frascati wines with a slight herbal note.

3. Prosecco Superiore di Valdobbiadene

Prosecco Superiore is a sparkling wine that pairs wonderfully with Uova in Camicia. Its crisp bubbles and fresh citrus notes complement the delicate texture of the poached eggs, while its light body and refreshing finish make it an excellent match for the dish’s richness.

Top Producers:

• Nino Franco: Known for producing refined and balanced Prosecco with a delicate effervescence.

• Bisol: A leading producer of high-quality Prosecco with a fine texture and lively acidity.

• Valdobbiadene: A producer of complex and mineral-driven Prosecco Superiore wines.

Chef Tip:

To ensure your poached eggs turn out perfectly, always use the freshest eggs possible. Fresher eggs will hold their shape better in the water. Additionally, if you prefer your poached eggs to be extra smooth, you can strain the eggs lightly before poaching to remove any thin egg whites that might float away in the water. For an extra touch of flavor, try drizzling your eggs with a bit of truffle oil or serving them on top of a bed of sautéed spinach or arugula.

By Master Chef Gianluca Deiana Abis.