Uova all’Aceto

Eggs Scrambled with a Drop of Vinegar

Preparation info

  • Serves


    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Who would have believed that a little wine vinegar could make the best scrambled eggs imaginable? Serve them with Frico Cotto con Patate e Cipolla as Gianna Modotti always does, or double the recipe and eat them by themselves for an unparalleled treat.


  • 2 eggs
  • ½ to ¾ teaspoon sea salt
  • ½ teaspoon red wine vin


Beat the eggs with the salt, vinegar, and pepper. Warm the butter in an 8-inch sauté pan, preferably nonstick, and cook until it has browned. Remove from the heat and pour in the egg mixture. Scramble the eggs over the lowest possible heat just until they are soft and set.