Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 8 oz/225 g onions, finely chopped
  • 1–2 tbs clarified butter or


Gently fry the onions in the butter or lard until a pale golden brown.

Reduce the heat, pour in the eggs, and stir gently, as if scrambling eggs, until the mixture has formed into rough lumps. Dish and serve.