Ova Spongia Ex Lacte 🍳🥛
A humble recipe originating from Apicius De Re Coquinara, an ancient Roman cookbook written during the late 4th or early 5th century CE, Ova Spongia Ex Lacte is an ancient Roman-style omelette.
Though Apicius was likely aimed at wealthier Roman households, the ingredients in Ova Spongia ex Lacte were readily accessible throughout the empire, making it a dish that could have been enjoyed by many.
Ova Spongia ex Lacte directly translates to ‘Eggs Sponge with Milk’, and is a unique contrast of sweet and savoury flavours - a hallmark of ancient Roman cuisine. Try it out for yourself and let me know what you think!
Ova Spongia Ex Lacte 🍳🥛
A humble recipe originating from Apicius De Re Coquinara, an ancient Roman cookbook written during the late 4th or early 5th century CE, Ova Spongia Ex Lacte is an ancient Roman-style omelette.
Though Apicius was likely aimed at wealthier Roman households, the ingredients in Ova Spongia ex Lacte were readily accessible throughout the empire, making it a dish that could have been enjoyed by many.
Ova Spongia ex Lacte directly translates to ‘Eggs Sponge with Milk’, and is a unique contrast of sweet and savoury flavours - a hallmark of ancient Roman cuisine. Try it out for yourself and let me know what you think!
Open in Cookpad AppSteps
- 1
In a bowl, whisk together the eggs and milk. Try to incorporate air into the mixture, this will create fluffier eggs.
Adding a little bit of olive oil into the mixture will help the omelette release from the pan easier.
- 2
Heat olive oil in a non-stick pan over medium heat.
- 3
Pour the egg mixture into the pan and cook gently - it should not sizzle hard when you pour it in. You can divide the mixture into however many omelettes you wish.
Gently pull the set eggs to the centre and stir occasionally to create a fluffy omelette.
- 4
Using a rubber spatula, take out the cooked omelette(s) onto a plate. Drizzle honey, crack freshly ground pepper and salt. Serve hot and enjoy!
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