Recipe 6: may eggs

Ouveture de Cuisine, 1604 Master Lancelot de Casteau Montios, France, Translation based on tanscription by Thomas Gloning.

PDF downloaded from medievalcookery.com

Original: page Nr 32

To make may eggs

Take eggs & put them to boil that they will be soft: then make an hole in the egg at both sides with a point or skewer of wood, that the hole is for putting a pea therein: then blow the yolks out, & chop parsley very finely, & mix it with the egg yolks, a little salt & pepper therein, & put again an egg yolk or two, or more, & refill the eggs with the point of a knife thereon, that it will be layered thereon with a little white bread, that it does not run at all: then have a cauldron of boiling water, & cast the eggs therein, & letcthem boil hard, afterwards take them out & peel, & cut them in half, & put thereon melted butter and juice of sorrel.

May eggs

12 eggs

2 Tablespoons fresh parsley

Salt and pepper

Sorrel ( or spinach with a bit of lemon juice)

Butter

Place 10 eggs in boiling water for 3 minutes!

Remove eggs and cool as fast as possible!

Make a hole in both ends of the egg. Use a skewer or a straw to go all the way from on to the other

Drain the runny yolks into a bowl

Add parsley and the yolks from the other 2 eggs

Add salt and pepper

Carefully restuff the cavity of the eggs

With pieces of bread close up the holes

Return to boiling water and boil 7 to 10 minutes

Peel and cut the eggs in half

Dress with melted butter and sorrel

Note: 7

This is frustrating and fussy but totally worth it!

In lieu of sorrel, juice of Spinach and a bit of lemon can be substituted.