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Papyns (Poached Eggs in Golden Sauce)

Papyns (Poached Eggs in Golden Sauce) is a traditional Medieval recipe for a classic dish of poached eggs served with a flour sauce that's tinted with saffron. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Poached Eggs in Golden Sauce (Papyns).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

3

Rating:

Tags : Sauce RecipesBritish RecipesEnglish Recipes

Original Recipe

Translation

Poached eggs. Recipe: clean cow milk, & take the flour of rice or of wheat & draw the flour with some of the milk, & colour it with saffron & let it boil; & do a little honey thereto; than take water & well it in a frying pan; then cast in broken eggs & fry them hard in the water, & lay 3 in a dish & the coloured milk thereon, & serve it forth.

Modern Redaction

Ingredients:

250ml milk
150g flour
14 saffron threads
60ml honey
3 eggs

Method:

Blend the flour and milk to a smooth gravy-like sauce in a saucepan (add a little extra flour if too thin and a little extra milk if too thick). Add the honey and saffron and bring to a soft boil, stirring all the while to prevent scorching or sticking.

The colour of the sauce should be a golden yellow. Add more saffron to achieve the desired effect. Reduce the heat at this point.

Meanwhile bring about 5cm water in a saucepan to a soft boil. One at a time, break the eggs into a bowl and gently slide the egg into the hot water to poach (adding 1 tbsp vinegar to the water will help keep the whites together). Allow the eggs to poach to the point where the yolks have just cooked then remove from the water with a slotted spoon.

Place the eggs in a serving dish and ladle the milk sauce on top. Season with salt and pepper then serve.