Thinking ahead to Fall 2010: This won't be enough information (yet) to produce a pot-luck, but I saw these recipes in On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. He did not say whether he had tried them - or how they would seem to our tastes.
Apicius who wrote the 1st cookbook in AD 1st or 3rd century had recipes for fried, boiled and "soft" eggs.
Roman Egg Recipes:
Pan-cheese: Take milk and the right pan, mix the milk with honey as for other milk dishes, add 5 eggs for a pint, 3 for a hafl-pint. Mix them in the milk until they make one body, strain into a dish from Cuma, and cook over a slow fire. When it is ready, sprinkle with pepper and serve.
Egg-cake made with milk: Take 4 eggs, a half-pint of milk, a cup of oil, and mix them so that they make one body. Throw a little oil into a thin pan, make it boil, and pour in your preparation. When it has cooked on one side, turn it onto a dish, moisten with honey, sprinkle with pepper, and serve.
last updated: 2/16/10
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