Egges yn Brewte (Poached Eggs in Spiced Milk with Cheese) — Gentyll Manly Cokere, MS Pepys 1047 (c. 1490)

Delicate poached eggs in a ginger–saffron milk broth with melting cheese, served on toasted sops.

Originally published 10/20/2017 - updated 9/17/2025

In Middle English, brewte/brewet means a seasoned liquid—broth or thin sauce—used to cradle simple foods. This version from the Pepys manuscript gently poaches eggs and “tempers” the pan with sweet milk, ginger, pepper, and saffron, finishing with shaved cheese. Serve over sops (toasted bread) to catch every drop. It’s fast, elegant, and right at home in our Curia Regis brunch set.

🍳 Did you know? Manuscripts vary. Pepys 1047 specifies milk and cheese; related “brewte” dishes elsewhere take a light meat or almond stock brightened with verjuice or vinegar. Both approaches are period—choose what fits your table.

Source: Gentyll Manly Cokere, MS Pepys 1047 (c. 1490).

Original Text (c. 1490)

Egges yn Brewte. Take water and seethe it. In the same water breke thy egges and cast there-in gynger, peper, and saffron; then temper it up with swete mylke and boyle it. And then carve chese and caste thereto smale cut; and when it is ynogh, serve it forth.

Gloss: Temper with sweet milk = enrich the cooking liquid with dairy; sops = toast laid in the dish to soak the sauce.

Modern Recipe — Poached Eggs in Saffron Milk with Cheese (serves 6–8)

Ingredients

• 8 eggs, very fresh
• Water for poaching
• 2 cups milk (about 1/4 cup per egg; whole milk recommended)
• 1 tsp ground ginger
• 1 tsp ground pepper (mild; white or black)
• 16–20 threads saffron, crumbled
• 6–8 oz Butterkäse or other mild melty cheese (Fontina, young Gouda), shaved or small dice
• 8 slices firm bread, toasted (Rastons are lovely)
• Salt to taste (optional; cheese may be sufficient)

Method

1. Poach the eggs: In a wide pan of barely simmering water, poach eggs 3–4 minutes for set whites/soft yolks. Hold warm.
2. Make the brewte: In a clean saucepan, gently heat milk with ginger, pepper, and saffron until fragrant and steaming, not boiling. Taste and adjust seasoning.
3. Combine: Slip the poached eggs into the warm spiced milk; scatter the cheese over and let it just begin to melt (30–60 seconds).
4. Sop & serve: Lay a toasted slice in each warm bowl. Lift an egg onto each sop and ladle over the saffron milk and cheese. Serve immediately.

Cook’s notes: I used Butterkäse—its buttery sweetness flatters saffron without overpowering the eggs. Photographing on toast is tricky (soggy toast doesn’t smile); plate quickly and serve hot.

Period-adjacent variant: For a stock-based “brewte,” poach in lightly seasoned broth with ginger + saffron and a dash of verjuice or white wine vinegar, then serve over sops (no cheese). This shows up across late-medieval broth dishes and is excellent for fast days with almond “milk.”

🥕 Dietary & Substitution Notes

• Gluten-free: Use GF bread for sops—or serve with roasted potatoes.
• Dairy-free / Lenten: Make an almond milk brewte (blend blanched almonds with warm water; simmer with saffron & ginger). Omit cheese.
• Vegetarian: As written (no meat stock).
• Vegan test: Almond “brewte” + pan-seared firm tofu; finish with a drizzle of saffron-ginger oil.
• Camp-kitchen: Pre-mix the spices; poach eggs in a skillet; warm milk (or almond milk) in a second pot; toast sops in cast iron.

Humoral lens: Eggs and milk are considered moistening; ginger and saffron lend gentle heat. This balance makes brewte a comfortable second-course dish in colder seasons.

Serve & Pair

• Set on Rastons 
• Plays well with Funges (mushrooms, c.1390) and the sweet bridge of Apple & Curd Pancakes (1682).
• Poaching technique: Eyron en Poche.

Sources

• Gentyll Manly Cokere, MS Pepys 1047 (c.1490) — transcription via Google Books snippet.
• Comparanda: late-medieval “brewte”/broth dishes using ginger, saffron, and verjuice; Lenten practice substituting almond milk.

🥚 Eggstra Fun for Your Kitchen

Egg-Themed Mug – because even medieval poached eggs deserve a modern laugh.

Affiliate note: This link helps support Give it Forth at no extra cost to you.

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Part of the Curia Regis Brunch series. See the full menu on the Curia Regis Brunch hub, or jump to: Savoury Tostyde · Gammon of Bacon · Eisands with Oatmeale Groats · To Stew Shrimps · Apple & Curd Pancakes (1682) · Funges · Chawatteys · Compost