Brewet Ayrenn (Scrambled Eggs) is a traditional Medieval recipe for scrambled eggs with saffron and cheese. The full recipe is presented here and I hope you enjoy this classic Medieval version of Scrambled Eggs.
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Original Recipe
Brewet of Ayrenn
(from A Forme of Cury)
Take ayrenn, watr and buttr and ſeeþ hem yfere with ſafron and gobett9 of cheſe. wryng ayrenn thurgh a ſtraynor. whan the watr hath ſoden awhile. take þēne the ayrenn and ſwyng hē with v9ious. and caſt þ9to. ſet it ou9e the fire and lat it not boile. and sūe forth.
Modern Redaction
Ingredients:
6 eggs
200ml water
3 tbsp butter, chopped
15 saffron threads ground in 2 tbsp water in a pestle and mortar
1 tsp verjuice
100g grated cheese (dependent on mood I use 30g brie, 70g cheddar or 20g stilton, 20g brie, 60g mozzarella)
Method:
Beat the eggs together and add the butter, water and saffron. Mix together with a whisk and add the cheese. Let it sit for ten minutes for the saffron to infuse.
Tip the egg mixture into a saucepan and add the verjuice. Cook gently (but do not boil) until the eggs scramble and the mixture solidifies. Serve immediately (it's usually easiest to serve on toast, exactly like scrambled eggs).
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