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Pochee (Poached Eggs)
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).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesSpice RecipesDessert RecipesBritish RecipesEnglish Recipes
Original Recipe
Pocee·
(from A Forme of Cury)
Ꞇ ayro +̅ bree ē in calꝺyng hoꞇe waꞇꝯ · +̅ wa̅ne þey ben oꝺen ynowꝫ ꞇae ē ỽp · +̅ ꞇa ꝫoles of ayɼo +̅ rawe myle +̅ swyng ē ꞇo gyꝺer · +̅ ꝺo þꝯꞇo pouꝺo ꝫ̅ꝫ̅ · afro +̅ alꞇ · eꞇ iꞇ ouꝯ þe fyrꝯ +̅ lat it not boyle · ꞇae þe ayro yoꝺe +̅ caſt þe ewe onowaꞅꝺ · +̅ cꝯ
Translation
Poached Eggs
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.
Modern Redaction
Ingredients:
4 eggs, poached (use the modern
perfect poached eggs recipe)
For the Sauce:
2 egg yolks
200ml milk
1 tsp ground ginger
pinch of saffron
salt, to taste
Method:
Cook the eggs using the perfect poached eggs method.
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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