Stuffed Eggs

Source:

Netherlands, 16th c.

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Recipe by Jennifer Marshall-Craig

Ingredients

12 Eggs
Pinch Saffron, ground
1/4 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Pepper, ground
1/4 tsp. Sage, finely chopped
1 tsp. Parsley, finely chopped
1 Apple, peeled and finely chopped

Method

Boil eggs, allow to cool, peel and cut in half. Remove yolks and place in a bowl with spices, herbs and apple, mix well and stuff egg whites. Fry in pan with butter.

Dat is een bygerichte tot eyeren diemen vult neempt eyer ende zietse hart ende dan doet hem die scellen af ende snytse ouer dwers ontwee ende neempt die doeyer ende sofferaen ende ka neel gember ende een luttel peepers selue petercelie ende appel ende stootet samen al ontwee ende vult daer met die wytte daer die doeyer in waren te voren ende frytse in een panne met booter oft olije.

That is a side dish for eggs that one stuffs. Take eggs and boil them hard. Then peel them and slice them across in two. Take the yolks, saffron, cinnamon, ginger, a little pepper, sage, parsley and apple, and grind all this together. Stuff the [egg] whites where the yolks used to be, and fry them in a pan with butter or oil.

Published: 2013-07-06