Eggs in Onion Sawse | Medieval Meals Ep. 4 Eggs in Medieval times were believed to help improve female gestation. They were also involved in many pregnancy regimens by trusted scholars and clerics. Today we made something for the plague-stricken queen and improved it with a touch of a tart and sweet onion sauce. Disclaimer: While the content is inspired by real research from medieval times, it also incorporates elements of medieval fantasy and fictional fun. Some aspects are creatively adapted for entertainment purposes and may not be historically accurate. Researchers: Igi Gomez Vince Carino  Resources:  - Adamson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: Onion Sauce: - 3 onions, sliced into rings - ½ tbsp ground grains of paradise, or ground black peppercorns and ground cardamom - Oil or Lard/Fat for cooking - ½ cup red wine vinegar - ½ cup white wine  Eggs - 6 to 8 whole eggs Garnish: - Amaranth INSTRUCTIONS: - Slice onions into rings, and boil it in a cauldron or pot with water and salt. Remove, pat dry, and place in a separate cauldron or pot with oil. - Grind grains of paradise (can be replaced with equal parts black peppercorns and cardamom) in a mortar and pestle and add it in with the onions. Add white wine and red wine vinegar and cook down until caramelized. - In a hot skillet, cook 6-8 eggs. Add dollops of your onion sauce to top, and garnish with a few herbs. Serve and enjoy. #medievalfood #darkfantasy #medieval #lightfantasy - @jujumaoo