Poached Eggs in Sweet Ginger Sauce – Cj. Eyron en Poche (Harleian MS. 279, c.1430)
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.Cj. Eyron en poche. - Eggs Poached |
This is one of the first recipes I’ve found in Harleian MS. 279 (c.1430) that specifies to “poach” the food. Poaching is a moist-heat cooking method with ancient roots, mentioned as early as De Re Coquinaria and formalized further in cookbooks like Le Viandier de Taillevent. While poaching became popular in the 17th century, here we see it clearly practiced over a century earlier.
My grandmother taught me to poach eggs using a whirlpool method and a dash of vinegar to set the whites—exactly how I approached this recipe. The final dish is delicate and beautiful, the egg nestled in a sweet milk-thickened sauce with saffron and ginger. It looks like a fried egg but surprises with subtle sweetness and savory warmth. Ideal for a luncheon or medieval dayboard!
Opinions varied: one tester wanted it sweeter, another preferred savory, but I enjoyed the balance. I’m tempted to riff on it with cumin or mustard—more like Hennys in Gauncelye.
This early 15th-century dish offers a delicate twist on breakfast eggs. Poached gently and served in a sweet milk sauce seasoned with ginger and saffron, it blends savory and sweet in a surprisingly modern way. Try it with toast soldiers or crisped manchet bread.
Original Text – Harleian MS 279
.Cj. Eyron en poche.
Take Eyroun, breke hem, an sethe hem in hot Water; þan take hem Vppe as hole as þou may; þan take flowre, an melle with Mylke, & caste þer-to Sugre or Hony, & a lytel pouder Gyngere, an boyle alle y-fere, & coloure with Safroun; an ley þin Eyroun in dysshys, & caste þe Sewe a-boue, & caste on pouder y-now. Blawnche pouder ys best.
Modern Translation
Take eggs, break them, and cook them in hot water; then take them up as whole as you may; mix flour with milk, add sugar or honey and a little ginger, and boil all together. Color with saffron. Lay your eggs in dishes and pour the sauce above. Sprinkle with white powder (blanche powder).
Interpreted Recipe (Serves 8)
For the Eggs
- 8 eggs
- Water
- 1 tbsp white vinegar
For the Sauce
- 2 tbsp flour
- 2 cups milk
- 2 tsp sugar or honey
- 1/4 tsp ground ginger
- Pinch of saffron
- Salt and pepper to taste
Instructions
- Poach eggs using your preferred method. I bring water to a boil, add vinegar, lower to a simmer, create a whirlpool, and gently drop in the egg. Turn off heat, cover, and let sit 5 minutes. Don’t touch it—trust me.
- While the eggs cook, make a slurry with flour and milk. Whisk until smooth. Add remaining milk, sugar or honey, ginger, saffron, and bring to a simmer. Stir until thickened.
- Place each poached egg in a dish and spoon sauce around. Finish with a dusting of white powder (optional).
Similar Recipe
Fourme of Curye [Rylands MS 7] (England, 1390):
.lxxxviij. Pochee. Tak ayroun & breke hem in scaldyng hote water, & whanne they ben soden ynowgh, take hem up, & tak yolkes of ayroun & rawe mylke & swyng hem to gyder, & do therto poudour ginger, safroun & salt...
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☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »
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