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Ova Spongia Ex Lacte

Ova Spongia ex Lacte (Eggs Sponge with Milk) is a Roman sweet and savory dish that combines eggs, milk, honey, and pepper to create a light, spongy omelet-like creation. Originating from the Apicius cookbook, this simple yet flavorful dish was enjoyed by a broad spectrum of Roman society, showcasing their love for blending contrasting flavors.
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Prep Time 5 minutes
Cook Time 10 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 large eggs
  • 1/2 cup milk
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • A pinch of freshly ground black pepper

Instructions
 

  1. In a bowl, whisk together the eggs and milk until fully combined, creating a smooth mixture.
  2. Heat the olive oil in a nonstick skillet over medium heat.
  3. Pour the egg mixture into the skillet and cook gently, stirring occasionally, until the eggs are just set and slightly fluffy—similar to a soufflé.
  4. Once cooked through, remove the pan from heat and drizzle the honey over the eggs.
  5. Sprinkle with freshly ground pepper for a delightful contrast of flavors.
  6. Serve immediately and enjoy a taste of ancient Roman cuisine!

Notes

  • Honey Variation: Adjust the amount of honey to your taste—add more for a sweeter dish or reduce it if you prefer a more savory balance.
 
  • Pepper Heat: Use freshly ground black pepper for a more aromatic flavor. If you're sensitive to spice, start with a smaller pinch and adjust to taste.
 
  • Texture: For a fluffier texture, whisk the eggs vigorously to incorporate air into the mixture, or use a hand mixer for extra lift.