Poached eggs in moonshine
To modern sensibilities more accustomed tosavoury egg dishes, the idea of a breakfast of sweet alcoholic eggs might seem a little unpalatable – but such fare was common among the well-to-do of 16th and 17th-century England. Although we now associate the term “moonshine” with illicitly produced, powerfully alcoholic drinks, its use here denoted the use of sweet, aromatic but much milder alcohol.Indeed, in this modernised version the alcoholic component is very much optional.Regardless, this is a delicious and indulgent treat.
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%QQMKPI VKOG 10–15 minutes
INGREDIENTS
Two to four eggs
115g currants or raisins 30g butter
Zest of half an orange
A pinch of ground nutmeg 220–450ml sweet white wine Two to four slices of bread (for toast or “sippets”)
METHOD
1. Combine the currants, white wine, nutmeg and orange zest in a small saucepan that will be deep enough in which to poach the eggs.
2. Bring the mixture to a boil over a medium to high heat. Boil until the currants are very plump, adding more liquid if it’s needed.
3. Take the pan oʘ the heat, add the butter and stir until it’s melted.
4. Return the mixture to the heat and poach the eggs in it, one at a time.
5. Toast the slices of bread – or, for more authentic “sippets”, warm them in an oven at a low heat (about 165ɜ%) for
10 to 15 minutes, or until dry and crisp.
6. Dip the slices of toast into the sweet white wine.
Place the sweet poached eggs on top of the sippets or toast, and serve.
Recipe by Michael Walkden, Folger Shakespeare Library: bit.ly/3snLB2i