Sodde Egges

SOURCE: Original is from J. Partridge, The Widowes Treasure (1585), as published in Food and Cooking in 16th Century Britain: History and Recipes, p. 28. Modern version by Mathilde Eschenbach.
ORIGINAL: Sodde Egges. Seeth your Egges almost harde, then peele them and cut them in quarters, then take a little Butter in a frying panne and melt it a little browne, then put to it in to the panne, a little Vinegar, Mustarde, Pepper and Salte, and then put it into a platter upon your Egges.
Needs to be served warm so butter is melted.
If eggs will be reheated, be sure not to overcook them.
Sauce will separate when reheated.
  1. Put eggs in cold water.
  2. Bring to a boil.
  3. Simmer for 10 min.
  4. Drain.
  5. Place in cold water (to stop cooking).
  6. When cool enough to handle, peel and quarter.
  7. Brown butter, let cool somewhat.
  8. Whisk with remaining ingredients until smooth.
  9. Pour over eggs and serve (reheat eggs first if needed).

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