Take Milk, Butter and Cheese & boil together, then take eggs & cast thereto, then take Parsley & Sage & hack it small & take powdered Ginger & Galingale & cast thereto, and then serve it forth.

serves 2

4 eggs

½ dl fresh chopped parsley

5 or more fresh leaves of sage or 1 teaspoon dried sage

4 tablespoons milk

½ dl grated cheese

½ teaspoon ginger, ½ teaspoon galingale

(salt)

butter

Break the eggs into a bowl and whisk the eggs. Put a small lump of butter to a hot pan. When the butter has melted, add milk and grated cheese. Stir constantly and quickly until the cheese has melted into milk and butter. Be very careful not to burn it! Then add the eggs to the pan. Stir frequently, add chopped parsley and chopped fresh sage (or dried), ginger, galingale and salt to taste. It should be done when the curds of the eggs are almost dry. Garnish with grated cheese. This recipe is for 1-2 people.

Comments: The book (Take a thousand eggs) says that galingale is related to ginger and it tastes ginger pepper mix. If you don’t have galingale you can add little bit black pepper to the dish and little bit more ginger as substitute. Galingale or galangal root powder is not very easy to find in Finland. It might be found in some online spice shops thou. I found my galangal from Ruohonjuuri shop at city of Turku, Finland.

Salt is not mentioned in translated recipe. So you can leave it if you want. I added little bit, because the dish tastes better with salt.

(Take a thousand eggs or more, I Volume, Harleian MS. 279, c. 1420)