orange omelette for harlots and ruffians recipe -- and a trilogy review!
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Recipe type: Dessert
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Cook time: 
Total time: 
 
Serves 2, or one Muldoos.
Ingredients
  • 6 eggs
  • 2 oranges, juiced*
  • 1 lemon, juiced*
  • 2 tablespoons sugar
  • 2 tablespoons olive oil (you may need more, depending on the size of your pan)
  • salt, to taste (I used 1 teaspoon and sprinkled some more on the top after cooking)
Instructions
  1. The amount of citrus juice should amount to 7 ounces (210 ml), or about ⅞ cup.
  2. Beat the eggs and add in juices, sugar, and salt.
  3. Heat pan to medium heat, add olive oil to coat, and add eggs.
  4. The acidity of the citrus will keep the eggs from completely setting, so you will end up with a custardy dish. Cook until just set.
  5. I argue that this "omelette" is NOT a true omelette with its curdy consistency. It's really a dish of orange-flavored scrambled eggs. There will also be a fair amount of liquid. Transfer cooked eggs to a dish, straining off the liquid before serving.
  6. Even better, serve to a rowdy group, after a meal of dried goat with stale wine. Use the word "plaguing" in your conversation. Talk about medieval weapons.
Notes
* The bitter orange used in the original recipe is hard to find now. The authors recommend a mix of orange and lemon juice. I ended up with 7 ounces (210 ml) of juice.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/orange-omelette-for-harlots-and-ruffians-recipe-and-a-book-trilogy-review/