Eggs al tegamino

Name: Eggs al tegamino
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4
Ingredients: Eggs very fresh at room temperature 2; Butter to taste; Fine salt to taste; Black pepper to taste

it fr de es br

346.4

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 346.4
Carbohydrates g 3.5
of which sugars g 2.3
Protein g 15.5
Fats g 18.9
of which saturated fat g 8.7
Fiber g 470.2
Cholesterol mg 1.3
Sodium mg 1052.6

Difficulty: Very easy
Prep time: 2 min
Cook time: 10 min
Makes: 4
Cost: Very low

PRESENTATION

Eggs al tegamino, or fried eggs as they're known outside of Italy, are, well, pretty simple yet versatile. Perfect for a quick meal. Often enjoyed as a 'salvacena'—a meal you whip up when you need something fast but still tasty and comforting—these eggs are an Italian staple. Seriously, Italians take the art of how to fry an egg quite seriously. I mean, they aim for a tender white and a yolk that's just the right amount of runny. And you know, timing is crucial to avoid overcooking.

Serving these eggs with rosemary-scented crostini adds a fragrant touch—so so good—while extras like mushrooms or sundried tomatoes can turn a simple fried egg recipe into something special. It’s all about those little additions that make basic food feel almost melt-in-your-mouth fancy.

Egg dishes are a staple across Italy, and look, the debate over how to fry an egg can get lively. I mean, comparing sunny-side up to over-easy? That’s a thing. In some regions, you might find these eggs paired with crispy bacon or sautéed veggies, giving breakfast a twist that's both homey and unexpected.

But here’s the thing, it’s not just for breakfast—this easy fried egg recipe often shows up at lunch or dinner, especially with a salad or a chunk of rustic bread. Italians love discussing other egg preparations, like 'uova in purgatorio' with spicy tomato sauce or soft-boiled and cocotte styles. But the soft, moist bite of classic fried eggs feels extra cozy. For sure.

Every family has their own trick to achieving the perfect egg. Whether it’s adding a splash of water to steam the top or using a bit of olive oil for crispy edges. No question about it, however you make them, these eggs remind us all that good food doesn’t have to be fancy to be really, really good. The beauty of le uova al tegamino lies in its simplicity—proving that sometimes the best meals are the ones that bring comfort and joy with every bite.

How to prepare Eggs al tegamino

To prepare the fried eggs, start by cracking a couple of room temperature eggs into a bowl 1. Melt the butter in a steel pan 2 and then gently pour in the eggs 3.

Cook on very low heat for 6-8 minutes 4, seasoning with salt and pepper to taste at the end of cooking: be careful not to salt the yolk to avoid staining it 5. Here are the fried eggs ready, enjoy them immediately 6.

Storage

Once ready, enjoy the fried eggs immediately.

Tip

The fried egg can be accompanied by sliced vine-ripened tomatoes, sautéed seasonal vegetables, and crispy bread slices.

During cooking, for those who love richer flavors, slices of cooked ham and slices of cheese can be added.

Butter can be replaced with oil, and the cooking can be done in the oven instead of on the stovetop.

Did you know that fried eggs are also known as sunny-side-up eggs? But it's not just the savory version; sunny-side-up can also refer to both small Bull's Eye and larger Bull's Eye Tart.

Some Information for Purchase

When purchasing, pay attention to the label and the codes on the egg packaging.

Code 0: indicates organic eggs from free-range hens.

Code 1: indicates non-organic free-range farming.

Code 2: indicates barn farming.

Code 3: indicates eggs from caged hens.

It's also important to know the freshness grade of the eggs:

"Category A extra": identifies extra fresh eggs that haven't been refrigerated and can be used up to the 7th day from packing or 9th day from laying.

"Category A": identifies fresh eggs that haven't been refrigerated and can be packed and sold no later than 21 days from the laying date.

"Category B": identifies eggs destined for processing industry, not for retail or large-scale distribution.

For the translation of some texts, artificial intelligence tools may have been used.