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Brewet Ayrenn
Medieval Scrambled Eggs
6 eggs
3/4 to 1 C water
3 TBS cold butter, chopped
15 saffron threads ground with 2 TBS water
1 tsp. Verjuice
1 C cheese, grated (use mixture of brie, cheddar & mozzarella)
Using a mortar and pestle, grind saffron threads with two tablespoons of water. In a bowl, beat eggs. Whisk in chopped butter, water and ground saffron. Add grated cheese. Let mixture stand for about ten minutes, which allows the saffron to infuse. Add egg mixture to a saucepan; mix in Verjuice. Cook gently (but do not boil) until the eggs become scrambled. Serve at once.
Please Note: Verjuice is pressed from unripe, sour fruit such as grapes, green apples, crab apples and plums. Verjuice can sometimes be found in gourmet specialty stores. However, equal parts of cider vinegar and water with dashes of lemon and lime juice can also be used as a substitute.
Related Link:
Food Fare Culinary Collection: Medieval Cuisine
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