In Which I adventure poaching eggs or Making Pochee

So being possessed of an urge to cook another recipe from Forme of Cury I searched for something that looked somewhat easy and didn't call for a lot of ingredients.    After looking for a bit I settled on a dish called Pochee, as it called for eggs, milk ginger and saffron (and since I don't have saffron yet I'd just omit that) and seeing that it was poached egg with a egg yolk sauce I was looking forward to poaching my first egg ever!

Not only had I never poached an egg, I'd never come across a poached egg before in my life!  So it was bound to be interesting I thought.    And sure enough it was.   My first egg I boiled the water and just plopped it in.   The white broke up everywhere in the water instantaneously making what looked like a bland flavorless egg drop soup.   So I scrapped that one and turned to the interwebs to learn more about poaching eggs before sacrificing another chicken ova to the Medieval Cooking Gods.   

From there I thence learned that vinegar in the water helps the egg hold together and one should swirl the water around right before putting the egg in. I also learned fresh eggs are better but I just used our regular eggs. So I boiled the water, put a dash of vinegar in and stirred it around then dropped the egg in and let it cook for three minutes.   It came out marginally better then the first.   So with my egg poached I turned back to the recipe for Pochee

Pochee
Take ayrenn and breke hem in scaldyng hoot water. And whan thei bene sode ynowh take hem up and take yolks of ayrenn and rawe milk and swyng hem togydre, and do therto powder gyngur, safroun and salt. Set it ouere the fire and lat it not boile, and take ayrenn isode & cast the sew onoward and serve it forth.

Here's what I used
one poached egg
two egg yolks
1/4 cup 2 percent milk
couple of dashes powdered ginger
dash salt

I put the poached egg on a plate and  mixed the egg yolks and the milk in a bowl and added the ginger and salt and put it on low heat and cooked it while stirring till it thickened up nicely.  I put the sauce over the egg and served it forth!  

So it was interesting.  I liked the flavor of the sauce, naturally it tastes like a hollandaise sauce but a little less rich what with the milk instead of butter. I might have whisked it too much because it was a little frothy.  The poached egg was interesting.  I like eggs though so this is only a good dish for people who like eggs.    Here is a picture of the finished dish, Pochee

Thanks for reading and I shall be back anon to bring more tales of culinary adventuring cooking straight from Forme of Cury!