Pottage of Eggs74

Poached Eggs in a Sweet Sauce

Preparation info

    • Difficulty


Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 4 eggs
  • ½ pt/300 ml milk
  • 2


Beat the flour, saffron, ginger, sugar and honey into a little of the milk, then beat in the remainder to form a smooth mixture.

Slowly bring to the boil, stirring continuously, and set aside.

Poach the eggs in simmering water until lightly set, arrange on a dish, pour the sauce over, and sprinkle with the sugar and cinnamon mixture.