Wellness & Natural Food

Italian al tegamino eggs

Written by Veronica Lavenia

Italian al tegamino eggs are one of the simplest (but not trivial), delicious  recipes. Simple meals like this provide an opportunity to focus on a food that, at times, is mistreated.

Some people cook eggs when they have little time or when there are few ingredients in the pantry, as if they were a stop gap. On the contrary, eggs are an ancient, valuable food if taken in moderation and, especially, if selected carefully. Find fresh organic free range eggs, coming from local certified farms and you’ll taste the difference to eggs sold in the supermarket. In this case, the color and taste of a simple al tegamino fried egg makes all the difference.

Eating an egg from a healthy and happy hen is not a substitute but a real luxury. 

In Italy, fried eggs or “tegamino eggs” are a staple, with different cooking methods from region to region. This is one of my versions.

Italian al tegamino eggs: Ingredients

Serves 2

1 tbsp extra virgin olive oil

2 large organic free range eggs

Sea salt and pepper, to taste

Italian al tegamino eggs: Method

  1. Heat a non stick skillet and add the olive oil. Separate the egg whites from the egg yolks and place in two separate bowls.  Pour the egg whites into the skillet and cook for 2 minutes.
  2. Add the egg yolks and cook for another two minutes (until the yolk is soft inside).
  3. Season with salt and pepper to taste. Serve immediately.

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About the author

Veronica Lavenia

PhD (former University academic).
Italian based writer and magazine contributor.
Authors of six books (five cookbooks), some of her works have appeared in the most popular International food magazine, as "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea"; "Gluten free Heaven";" TML", among others.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Columnist for "The Wolf Post ("EVOO Stories; Food & Wellness; books reviews).