Egges in Moneshine

Egge in Moneshine

Categories:	English   16th century   eggs
Original Source:	A Proper Newe Booke of Cookerye
Secondary Source:
Cook:	Morwenna Westerne & Gundormr
Meeting Date:	2013-04-14

To make egges in moneshyne.

Take a dyche of rosewater and a dyshe full of suger, and set them upon a chaffyngdysh, and let them boyle, than take the yolkes of .viii. or .ix. egges newe layde and putte them therto everyone from other, and so lette them harden a lyttle, and so after this maner serve them forthe and cast a lyttle synamon and sugar upon them.

Steps

1. Simmered together sugar & water. When it was bubbling lightly, slide in the yolk from a dish.
2. Let it simmer for 4 minutes.
3. Carefully scoop the yolk onto a plate. Pour a little syrup over. Sprinkle with cinnamon & sugar. Serve.

Note

Cooked on the bottom, lightly cooked on top, liquid in the middle. Red says it tastes like sweet egg yolk. As expected.

If using rose water, maybe add 1 Tbsp. to the water.

More yolks can be cooked in this amount of syrup, maybe 1 at a time, so they don't touch.