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Italians aren't that crazy about egg dishes; outside of the national anything-goes frittata, most of the national production gets turned into fresh pasta or cakes.

The plural, unusually, is uova; some popular dishes or other egg words, beginning with the famous omelette-like frittata include:

uova affogata, or in camicia: poached.

uova bazzotte: boiled and then plunged in cold water, in between soft and hard boiled.

uova col guscio (or alle coque): soft-boiled.

uova di buffalo or 'buffalo eggs' are actually another name for bocconcini.

uova di cioccolato: chocolate Easter eggs.

uova alle diavola: deviled eggs.

uova fritte: fried egg.

uova livornese: eggs from the livornese race of chickens; supposedly the tastiest.

uova all'occhio di bue ('bullseye'): fried eggs.

uovo di re Vittorio: 'King Vittorio Emanule's Egg' was made into a sort of fondue with toma and fontina cheeses, and truffles.

uovo di Pasqua: Easter egg.

uova al purgatorio: fried eggs in a tomato sauce (Naples).

uova alla russa: fancy hard-boiled ones stuffed with tuna and mayonnaise.

uova sbattuto: scrambled eggs.

uovo sodo: hard-boiled egg.

uova strapazzate: scrambled eggs.

uova al tegame, al tegamino: sunny side up.

uova di tonno: tuna roe.

Text © Dana Facaros and Michael Pauls

Images by: Ritesh Man Tamrakar