Take ayrenn and breke hem in scaldyng hoot water and whan þei bene sode  ynowh take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward & serue it forth.

Serves 4

Poached eggs:

• 4 eggs
• water for boiling
• splash of wine vinegar (to hold the egg better, but it is only optional)

Sauce:

• 2 normal sized egg yolks
• 2 dl whole milk
• pinch of ginger
• pinch of saffron
• salt for the taste

Make the poached eggs:

Break an egg to a glass gently so the yolk won’t break. Make poached eggs one by one. Bring the water boil in a large pot. When it is simmering nicely add wine vinegar and make a whirlpool with your spatula. Drop the whole egg from the glass in the middle of the whirlpool. Let it simmer in a slowly boiling water for 3-4 minutes and take the egg away with a slotted spoon.

Make the sauce:

Whisk milk and egg yolks together for about a minute in a pot. Turn the heat on and keep whisking. Add saffron, ginger and salt. When the sauce starts to steam it is almost done. Keep whisking for couple of seconds and take the sauce away from the heat and keep whisking. Be careful not to boil the sauce. Serve hot with poached eggs.

Source

• Forme of Cury, 1390