SC - period egg sizes

[Christina Nevin]

	Perry, obviously not having tooooo bad a day, asked:
	And finally, to help keep the topic period, what is everyone's
favorite or 
	most successful period dish where eggs are a primary ingredient?

I like this one from Forme of Cury:

Brewet of Ayren  FoC.93  
Take water and butter and seeth hem yfere with safroun and gobettes of
chese; wryng ayren thurgh a straynour. Whan the water hath soden a while,
take thenne the ayren and swyng hem with verious, and cast therto; set it
ouere the fire, and lat it not boile, and serue it forth.

For 4 people:
500 ml/17 fl oz Water  
30 gm/1 oz Butter  
aprx 8 strands Saffron, or to taste 
200 gm/6.4 oz Cheese  (Edam is good)
6 Eggs
Verjuice, or substitute a 1/2&1/2 lemon/water or vinegar/water mix

Redaction: Soak saffron in a tablespoon or so of luke warm water for half an
hour. Cut cheese into 'gobbets' (I suggest 1 inch cubes). Simmer together
water, butter, saffron and chunks of cheese. Put eggs through a strainer,
add the verjuice and then add to the water. Make sure the soup does not boil
or you will have scrambled eggs. You only want to lightly cook the eggs. The
verjuice will bring out the flavour of the cheese, so make certain you add
enough.

This is really easy to make, and always gets rave reviews, especially with
the cheese fanatics...

Al Servizio Vostro, e del Sogno
Lucrezia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove 
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
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