Buttered Eggs75

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • ¼–½ oz/10–15 g butter per egg.


Gently melt half the butter in a small pan, pour in the beaten eggs, and stir over a low heat until just cooked, but still soft. Stir in the remaining butter, dish and serve immediately. This is the traditional method of making the dish served to the Earl of Northumberland’s family and chief officers every Saturday except during Lent.