Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 6 eggs
  • 1 oz/25 g butter
  • 1


Beat the eggs, strain them, and pour them on to the butter melted in the pan.

As the egg sets on the bottom of the pan, remove this to the sides with a saucer, allowing the raw egg to take its place. Continue cooking gently in this way until all the egg is gathered in the centre and just set.

Put the slice of bread on the eggs, turn the whole over, so that the bread absorbs any