Hot orange and egg dessert from the late Middle Ages

Ingredients for 3 servings:

• 1 orange(s)
• 1 lime(s) or lemon
• 3 eggs
• 1 tbsp sugar, preferably raw cane sugar
• some butter for frying
• possibly mint leaves, fresh

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes

Recipe from the late Middle Ages, simple, quick, vegetarian

Squeeze the orange and lime/lemon. Crack the eggs. Mix everything together and add it to a pan with a little butter. Fry over medium heat. The mixture should not splatter too much. Stir occasionally, similar to scrambled eggs, until the mixture thickens and becomes creamy. Serve hot, garnished with some fresh mint if desired. The color matches well. As a dessert, it serves three people, or as a meal, one. The calories given are based on a dish with one average orange, one lemon, three eggs, and one tablespoon of raw cane sugar. Note: The original recipe calls for bitter orange/pomeranian. The orange as we know it only came to Europe later. Unfortunately, it is hard to obtain.