Ingredients
Eggs, Ginger, Yarrow, Rosemary, White Wine Vinegar
This is perhaps the shortest and most straight-forward recipe in Le Ménagier, though it does present a problem for the modern diner – poison. We’re instructed to “grind a little ginger and some tansy, and mix it with vinegar” then strain this onto whole, peeled hard-boiled eggs. Pleasantly clear and specific, except that Tansy contains a chemical called thujone which irritates the skin and can lead to all kinds of terrible internal damage to animals like us. Being undaunted and perhaps a little foolish, I ordered some Tansy to taste for myself. Based on my own experience, and the recommendation of a Botanist friend, I devised a blend of Yarrow flowers and Rosemary that closely mimics the flavor profile of Tansy without presenting a threat to our guests. While these cannot be made in advance or the eggs would pickle (which may be delicious, but isn’t indicated) the vinegar can be steeped in advance or kept on hand.
References
LM 232
Modern Redaction
| 1/2 t. | Ginger |
| 1 T. | Yarrow flowers |
| 1 t. | Rosemary |
| 1/2 c. | White Wine Vinegar |
| 8 each | Hard boiled eggs, whole, peeled |
- Grind the first three ingredients as finely as possible then steep in the Vinegar for a few minutes
- Place the hard boiled eggs in a bowl and strain the vinegar onto the eggs.
- Toss the eggs gently in the vinegar and serve immediately.
(If done in advance, the eggs will begin to pickle, which is not the goal.) - Sprinkle generously with salt