|Egges yn Brewte|
Egges yn Brewte (Gentyll Manly Cokere, MS Pepys 1047, c. 1490) Take water and seethe it. In the same water break your eggs and cast therein ginger, pepper and saffron, then temper it up with sweet milk and boil it. And then carve cheese and caste thereto small cut. And when it is enough serve it forth.
Eggs in broth - Take water and boil it. In the same water break your eggs and caste therein ginger, pepper and saffron, then temper it up with sweet milk and boil it. And then carve cheese and caste thereto small cut. And when it is enough serve forth.
1/4 cup of milk per egg
1/8 tsp. ginger and pepper
1-2 threads of saffron or to taste
I used Butterkäse cheese for this recipe. If you have not tried this cheese, please take time to do so. It is delicious, creamy, buttery, sweet, slightly salty and mild in flavor with just a touch of acidity. It was a perfect accompaniment to the eggs.
Poaching eggs can be tricky. The method I use is explained in a previous post .Cj. Eyron en poche. I do diverge from Pepy's instructions. Using this method I discovered made it impossible for me to achieve the "pan gravy" I wanted for the eggs, so I simmered the milk with the spices in a separate pan, cooked the eggs till they had set and then gently placed them in the warm milk, cutting a few slices of the cheese on top. When the cheese had melted I served it to the taste testers on toast.
Why isn't there toast in the picture? Soggy toast is a very sad thing to see and I was unable to take a picture with the eggs sitting prettily on the toast. Eventually I gave up and just placed the eggs on the dish by themselves.
This dish received rave reviews from taste testers and brunch participants alike. It would be a lovely dish to serve to a small crowd or on a special occasion if you wish to follow the directions as given by Pepys. For large crowd I would recommend oven baking the dish.