Arbolettys (Medieval Scrambled Eggs)

The name may be unusual, but the recipe for Arbolettys(1) will seem pretty recognisable. Basically, it’s fancy scrambled eggs. The author credits the recipe to “Take a thousand eggs or more”, c. 1420. But there’s no doubt it’s been adapted for modern use.

For medieval and renaissance reenactors, I recommend the author’s site,, it’s full of modern translations of recipes from throughout the time period. She also publishes a book of those recipes, “Saffron, Eggs and Almond Milk” that I also recommend.



Medieval European

Servings: 2



  • 4 eggs
  • scant 1/4 cup fresh chopped parsley
  • 5 or more fresh leaves of sage or 1 teaspoon dried sage
  • 4 tablespoons milk
  • scant 1/4 cup grated cheese
  • ½ teaspoon ginger
  • ½ teaspoon galingale
  • (salt to taste)
  • butter


  1. 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.
  2. If you do not have galingale, increase the ginger to a rounded 1/2 teaspoon and add black pepper to taste.

Galingale is a spice not used much in American cooking. It sort of tastes like a peppery ginger. If you want to get some, try Penzey’s Spices.

Anonymous 2012. Arbolettys. Let hem boyle… [Source]

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