Pochee (Poached Eggs) is a traditional Medieval recipe for a classic dish of eggs poached in water served with a golden milk, egg yolk, ginger and saffron sauce. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Poached Eggs (Pochee).
Take eggs and break them in scalding hot water and when they are sufficiently cooked take them out. And take egg yolks and raw milk and whisk them together and add to this ground ginger, saffron and salt. Set it over the fire, but do not let it boil. Take the cooked eggs, pour over the sauce and serve it forth.
In the meantime, whisk together the egg yolks and milk. Turn into a pan, heat gently and season with the ginger, saffron and salt. Cook the mixture very gently (do not allow to boil) until thickened.
Arrange the poached eggs in a dish, pour over the thickened custard sauce and serve.
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