[Sca-cooks] Scrambled eggs

[lilinah at earthlink.net]

Stefan  wrote:
> I like these ideas of adding a medieval  spice  mix to even modern food
> items. I'll have to consider it. What   medieval spice mix would folks
> recommend for scrambled eggs?

I'm a fan of the Black & Strong Spices from the anonymous Venetian cookbook, late 14th or early 15th c. I have made it as a gift several times. I use equal weights of Black Pepper, Long Pepper, and Nutmeg, and 1/16 as much Cloves. I like it in scramble eggs, steamed vegetables, and almost anywhere you would use ordinary pepper.

Urtatim
in Portland Oregon
after attending and teaching at the West Coast Culinary Symposium