eggs

Stuffed Eggs Recipe

In the pursuit of foods that would be very recognizable to the modern palate for my 2013 Helvetia menu, I found myself with another 16th century German recipe, this time from the anonymous Mittelniederdeutsches Kochbuch. Christianne Muusers had already translated and adapted this recipe over at her blog Coquinaria, and I had great success with it. What’s not to love about medieval fried and ‘not-so-deviled’ eggs?

Stuffed Eggs

The original author used the Mittelniederdeutsches Kochbuch, as published by Hans Wiswe (edition 1956, p.36), recipe 32, and the Ehlerts translation in modern German, in the Kochbuch des Mittelalters, p.77.

32. Item wyltu maken halve eygere, de ghevullet syn, nym eigere unde sede de hart. Snyt se mydden eyntwey. Nym den doder dar uth den wytten. Stot de doder yn eynen moser. Wen se ghestot synt, so sla dartho roe eigere. Nym salvie unde krusemynte, peper unde safferan. Unde vulle den doder wedder yn dat wytte. So legge se in bottere unde brat se aff alle hart. Nym etick unde ander eygere. Make darover eyn gud so:et. Honnich, peper unde saffran do dartho. Solte dat tomathe. Unde giff dat hen

If you want to make halved eggs that are stuffed, take eggs and boil them hard. Cut them in two. Take the yolks from the whites. Pound the yolks in a mortar. When they are mashed, mix in raw eggs. Take sage and costmary, pepper and saffron. And stuff the yolks back in the whites. Then lay them in butter and bake them very well. Take vinegar and other eggs. Make a good sauce of these. Add honey, pepper and saffron. Salt to taste. And serve it forth.

Modern Recipe:

6 hardboiled eggs
Butter

1 raw egg
The yolks of the hardboiled eggs
4 leaves mint, finely chopped
6 sage leaves, finely chopped
Salt and pepper, to taste
1/2 tsp saffron (bruised in 1/2 Tbsp hot water)

2 eggs
2 to 3 Tbsp red wine vinegar
1 1/2 Tbsp clear honey
Salt and pepper, to taste

Peel the hardboiled eggs and cut them in half length-wise. Take the yolks and mash them together well, then add the raw egg, the chopped herbs, and the spices (and water). Prepare your sauce by gently mixing your eggs, vinegar, honey, and salt and pepper.

Melt your butter in a pan over medium heat and fry the eggs, stuffing-side down first, for a few minutes on each side. Move them to a baking dish, pour the sauce over them, and finish in the oven at 300*F for 15min. Serve warm.