Comments on: Recreating The World’s First Omelette Recipe

By: carol wett

carol wett — Sun, 05 May 2019 17:26:01 +0000

youre very hot. i like your cartoon pic

By: Michael Z. Williamson

Michael Z. Williamson — Tue, 30 Oct 2018 19:32:35 +0000

Unfortunately I can’t eat what you call “Creamy,” because I call that “Raw.” If it’s not cooked solid, I can’t even imagine touching it.

By: Linda

Linda — Sat, 23 Apr 2016 16:38:58 +0000

I found a website that said the Roman pint is equal to 0.6 US pint.

By: Mr Breakfast

Mr Breakfast — Tue, 09 Feb 2016 10:51:49 +0000

Your version of the recipe sounds great. Anxious to try it myself. So glad you found the post helpful!

By: charliedoom

charliedoom — Sun, 10 Jan 2016 18:27:53 +0000

I made the recipie but used 1/2 cup of milk and used my personal interpretation from the original cooking instructions of “cook without allowing to boil, until one side is done.” So I started the pan with oil hot and barely starting to smoke, then turned the heat low med/low, quickly added the eggs and adjusted the heat so the eggs never bubbled except gently on the edges. Started to form the curds in the eggs with a fork, like how you’d normally pull an omelete, but only cooked it as long as it took for the bottom to firm and the top to be still quite moist and creamy. Then I gently folded the eggs out of the pan like you said into the form of an omelette, generously seasoned with fresh cracked pepper and a drizzling of honey. The texture was like a custard, creamy, silky, there was no chewiness in the eggs, they were incredibly tender, like flan. We dipped and scooped it out with bread and absolutely LOVED IT! You were so right about the honey/pepper flavor combo, it’s incredible. Thank you for the recipe! It will be in my repertoire for ever!

By: Titania

Titania — Fri, 01 Aug 2014 09:18:01 +0000

Very nice recipe! I love ancient recipes. My omlette didn’t turn out so I made a scrambled version which my mother and I enjoyed very much. I also used almond milk.

By: Aaren Khanna

Aaren Khanna — Wed, 21 Aug 2013 14:44:38 +0000

I read somewhere a similar recipe of an omelette cooked with eggs , milk and honey . It was known as ” Ova Melitta ” . Was this related to the Ova Spongia Ex Lacte ? I am very keen to know the source and authenticity of this name . Thanks .

By: Mr Breakfast

Mr Breakfast — Sat, 20 Apr 2013 09:39:46 +0000

Hi Maria – Your right. You could absolutely replace the butter with olive oil. The butter didn’t all that much flavor to the final omelette, so it would taste mostly the same. Thanks for the comment!

By: Maria Cavalcanti

Maria Cavalcanti — Sun, 07 Apr 2013 22:43:09 +0000

Very interesting recipe. I am sure that the oil could only be olive oil, and none other. Have a great day.