There are about as many ways to make “perfect” scrambled eggs as there are egg layers in Iowa (about 54 million, the last time they counted their chickens). Most of these scrambled egg hacks involve adding special ingredients to the eggs, which is a subject some never tire of debating. Should you stir in cream for added richness, or make the eggs light and airy with a splash of seltzer? Soy sauce adds an umami boost, while avocados, bacon, cheese, and other ingredients can take your eggs the rest of the way through the culinary alphabet. While the late Queen of England’s preference for eggs with nutmeg and lemon zest was seen as being somewhat unorthodox by some, an even less familiar scrambled egg add-in is one that was popular back when the Roman Emperor Tiberius sat on a throne of his own.
A type of omelet topped with honey is featured in “De Re Coquinaria,” a cookbook thought to be compiled by first-century foodie Apicius. It goes by the name ova spongia ex lacte, meaning spongy eggs with milk. This combination is hardly unusual, although the proportions are more liquidy than a modern omelet — for 4 eggs, you use a cup of milk as well two tablespoons of oil. Beat these ingredients, then cook the eggs (some translations say fry, others say bake) in more oil. When the ova spongia’s done, top it with black pepper and honey, then do as the Romans do and dig in.
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When in Rome, do as the Romans do.
When not, do as you please.