Eggs Dressed Divers Ways

Dining on the Edge, a Collection of 16th & 17th Century European Recipes
Prepared by Cristiana inghen Mec-Bead
Served at MAYDAY event in Ruantallan
May 2005

The Third Way
The eggs being boil’d hard, cut them in two, or fry them in butter with flour and milk or wine; being fried, put them in a dish, put to them salt, vinegar, and juyce of lemon, make a sweet sauce for it with some sugar, juyce of lemon and beaten cinnamon.

3 eggs hardboiled and peeled
¼ tsp salt
1 ½ tsp balsamic vinegar
Juice of ¼ lemon
1/8 cup sugar
Juice of ½ lemon
¼ tsp cinnamon

You can batter the egg halves and fry them in butter if you like, but we found that this makes them rubbery. Cut eggs in half lengthwise. Arrange on a plate, sprinkle with salt, vinegar, and the juice from the lemon quarter. Make a sauce with sugar, the rest of the lemon juice, and cinnamon by heating it gently and whisking to dissolve the sugar. Drizzle of the eggs.

The Fourth Way
Cut hard eggs in twain, and season them with a white sauce made in frying pan with the yolks of raw eggs, verjuyce and white wine dissolved together, and some salt, a few spices and some sweet herbs, and pour this sauce over the eggs.

6 eggs hardboiled and peeled
2 tbsp lemon juice
1 tbsp white wine vinegar
4 egg yolks
¼ tsp each fresh chervil, summer savory
Salt, pepper

Cut hardboiled eggs in two lengthways and put on the platter. Mix lemon juice, vinegar, and yolks in a saucepan and cook over medium-low heat until thick. Add herbs and spices, and let cook a minute longer, then spoon over eggs on platter.

Both of these recipes sound delicious but we decided to go with the first of the two. Eggs the fourth way sounded almost like a hollandaise sauce that is served over the eggs. This is definitely on my list to try the next time.

Serves 6 to 8

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