A Boke of Gode Cookery Presents

Egges yn brewte

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: Poached eggs simmered in milk and topped with cheese.

Facsimile of receipt from the original manuscript:
 

Transcription of original receipt:

Egges yn brewte (20.1)

Take water and seth hit. in the same water breke your egges and cast ther on gynger pepur and saferon than temper hit vp with swete mylke and boile hit And then kerve chese and cast ther to small kutte And when hit ys ynowgh serue hit furth.

Modern translation:

Eggs in bruet (20.1).

Take water and boil it. In the same water break your eggs and cast there on ginger, pepper, and saffron, then temper it up with sweet milk and boil it. And then carve cheese and cast there to small cut. And when it is enough serve it forth.

(20.1) brewte - broth, or a dish of food cooked in broth. The more common medieval spelling was bruet. See Hieatt, Curye on Inglisch, pp. 174-175.

Modern recipe:

  • eggs
  • ginger
  • pepper
  • pinch saffron
  • whole milk
  • cheese - diced or shredded.
In a large skillet, bring about 1/2 inch of water to a boil; reduce heat to medium. Carefully break in the eggs, keeping them whole and the yolks unbroken. Sprinkle the spices on top. When the whites and the yolks are fully cooked, add enough milk to fully immerse the eggs, then bring to a boil. Reduce heat to a simmer, then top with the diced or shredded cheese. Continue simmering until the cheese is fully melted. With a slotted spoon, remove the eggs and cheese, place in a serving dish, and serve. Or, serve the eggs and cheese in some or all of the sauce.

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