I went to the Known World Heraldry and Scribal Symposium last weekend, which is the international conference on heraldry and scribal arts for the SCA, a medieval recreation group I’m heavily involved in. It just so happened to be in San Antonio, so how could I pass up the opportunity? I was one of the people selected to teach and gave a lecture on working with quills – factors that affect performance, how to start using them, how to troubleshoot your work with them. There were some wonderful classes for all levels of expertise, and one of the most exciting for me was one on making your own paints. This has been on my list for a while, and then my mom cleaned out her studio and gave me a big container of dried and ground pigments. Clearly, it’s a sign.
The process is pretty easy. Pigment + egg + a little water = paint. You can make two kinds of paint with eggs: a shiny, permanent tempra paint with the yolk, and a watercolor style paint with glair (something you make from the clear part of the egg white). The glair watercolor can be reconstituted with a wet brush and/or a little more glair, much like the cakes of paint children use. The basics really are that simple. However… we’re going off of instructions that are a few hundred years old and sort of in shorthand. There’s room for some clarification and definitely room for some experimentation to see what gives the best result. Take eggs – unrefrigerated fresh yard eggs vs. free roaming happy chicken but refrigerated eggs vs. cheap watery store eggs all perform and taste very different in cooking, so I’m guessing they make a different paint product. The yolks go from thick and almost orange to thin and watery in that order, so the paint would be very different, I would think. Starting with the best ingredients always makes getting good results easier, so I’m on a mission to find out what works and why. Since I’m trying to learn to work with exclusively medieval materials and would really like to take this in to do a visual comparison on manuscripts at the HRC, I’m working on calfskin vellum that has been prepped for manuscript use.
Take the glair, for instance. You are instructed to “foam” the eggs well, until no liquid remains, then let the stuff sit for at least 24 hours. Scrape off and discard the remaining foamy scummy bits, then save the liquid egg weep that has come out of it. This is your glair and will keep for a very, very long time, particularly if you didn’t get any of the milky bits or membranes into it. Kinda gross, really cool. Unlike plain old egg whites, it is not a slippery, slimy mess that doesn’t want to mix nicely. It makes a slick, lovely paint in seconds. It’s a revelation in comparison to my experiment making ink, which just said to mix soot and honey with egg white and water (think about trying to write with scrambled eggs. ew).
Anyway, foaming the egg is vague. Is it just kinda foamy? Approaching a soft meringue? Hard peaks? Logic says this is doing something to the proteins, so surely the amount of mixing matters. Maybe foaming an egg was a medieval shorthand anyone would understand, the way we can say “soft peaks” and know when to stop the mixer. I understand the imprecision because I cook. Ingredients vary in flavor, juiciness, sweetness, size seasonally, and it takes experience to know the subtleties and how to work around them to get consistent results.
My dad might have pulled my husband aside and told him marrying an artist was expensive, but something tells me he forgot to mention the part about tiny jars of weird, gross, and very possibly dangerous stuff everywhere…