Ova Spongia Ex Lacte

I made eggs with honey, which is a Roman dish called Ova Spongia Ex Lacte, which more directly translates to honey omelet.  I eat eggs almost every morning, and I never really change up the steps that I take.  I really enjoyed making these eggs in a different way because it was nice to change up my routine.  The roman recipe translates to “Four eggs in half a pint of milk and an ounce of oil well beaten to make a fluffy mixture. In a pan, put a little oil and add the egg preparation without letting it boil. When one side is done, turn it out to a platter. Fold it, pour on honey and sprinkle with pepper.”  I do not usually eat 4 eggs, so I split the recipe in half, and I also added a little bit less milk because I generally don’t like my eggs to be too heavy.  It was a little bit difficult to follow the roman instructions on flipping the omelet; I just made it the way I have been taught.  I had the eggs for breakfast, so I also had some sausage with them.  I had never thought to put anything sweet in an omelet because it sounds like the flavors would not mesh well.  However, I was very pleasantly surprised by the taste of the eggs.  I also usually do not put pepper on my eggs, but to my surprise, it actually tasted better with the pepper.  The combination of the honey and pepper really worked, and the flavor profiles contrasted quite nicely.  Usually, I don’t like when savory elements are added to sweet ones, such as in salted caramel or salted chocolate, but I think that this combination worked pretty well for me.  In looking around the internet, I found that some translations of the recipe involve putting cinnamon on the eggs as well.  I tried that, but it was just too much for me.  The eggs before the cinnamon were not the greatest, but definitely edible, but after the cinnamon, it was hard to get them down.  If I had to do this again, I would not have added cinnamon to the eggs.

I had my friend Jasmine try the eggs as well, and she thought that they were pretty bad.  In general, she is a pretty picky eater, so that was expected, but I did not expect the extent to which she disliked them.  She immediately threw them out and went to brush her teeth and rinse out her mouth.  Overall, she rated the eggs a 1.3/10, only giving points for the texture of the eggs.

Ingredients

• 3 tablespoon honey
• 4 eggs
• 275ml milk
• 25g butter
• 1 tablespoon olive oil
• Good pinch of black pepper

Instructions

1. Beat together the eggs, milk, and oil.
2. Pour a little olive oil into a frying pan and heat. When this is sizzling, add the omelette mixture.
3. Whisk with a fork until the mix starts to solidify (this will make for a lighter omelette).
4. When thoroughly cooked on one side, turn the omelette over and cook on the other side. Fold in half and turn out onto a plate.
5. Warm the honey and pour over the omelette. Fold this over once more and cut into thick slices.
6. Sprinkle with black pepper and serve.