Chicken eggs laid on Good Friday were once considered particularly powerful. According to popular belief, they could either predict the harvest of the coming year or, eaten raw or cooked, protect against disease.
And this is a Philosopher’s Egg. A what? According to E. Cobham Brewer (Dictionary of Phrase and Fable 1894), “a preservative against poison, and a cure for the plague; a panacea: the shell of a new egg being pricked, the white is blown out, and the place filled with saffron or a yolk of an egg mixed with saffron.” (A panacea is a supposed remedy that is claimed to cure all diseases. It was sought for as much as for the Philosopher’s Stone.)
I found a similar recipe in “A Treatise of the Plague. Being an Instruction of One Ought to Act” by Eugenius Philalathes, which is the pseudonym of 17th century Welsh philosopher and alchemist Thomas Vaughan.
So, you might have guessed it, I had to try it. No need to repeat: it’s messy. But it tasted good.
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