Food & Drink » Glenda Bartosh on Food

Egging you on

An over-easy take on the mighty oeuf

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You should try to use up eggs as quickly as you can. While they deteriorate quickly at room temperature, they do age even under refrigeration, and can absorb fridge odours through their shells, especially if they aren’t kept in the egg carton.

Try the freshest eggs and milk you can in this high-octane 2000-year-old Roman recipe from McGee’s book and you’ll be able to ski or board all day:

Egg-cake made with milk

Take four eggs, a half pint of milk, a cup of oil and so mix them that they make one body (I warned you – this is an ancient Roman recipe). Throw a little oil into a thin pan, make it boil, then pour in your preparation. When it has cooked on one side, turn it onto a dish, moisten with honey, sprinkle with pepper and serve.

Glenda Bartosh is an award-winning freelance writer who prefers things over-easy.

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