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.
NOTES:
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.
INGREDIENTS:
- 1 dozen eggs
- 1 stick butter (1/4 lb)
- 1/4 cup mustard (4 T))
- 1 T vinegar
- 1/4 tsp pepper
- 1/4 tsp salt
DIRECTIONS:
- Put eggs in cold water.
- Bring to a boil.
- Simmer for 10 min.
- Drain.
- Place in cold water (to stop cooking).
- When cool enough to handle, peel and quarter.
- Brown butter, let cool somewhat.
- Whisk with remaining ingredients until smooth.
- Pour over eggs and serve (reheat eggs first if needed).
[return to home page]