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Stuffed eggs

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

Stuffed Eggs. Cook eggs, remove the shells and cut them in half. Remove the yolks, put together in a platter and throw on them cilantro, onion juice, spices and cinnamon; and it will become a paste with which you will stuff the eggs. Tie them with thread and hold them with a small stick. Dissolve some egg white and grease them with it along with a little saffron, and dust with fine flour and fry with fresh oil on an even fire, and when finished, sprinkle with chopped rue and serve. Make a sauce with the filling and sprinkle with spikenard and cinnamon, God willing.


Other versions of this recipe:

Stuffed eggs (Wel ende edelike spijse)

The Making of Stuffed Eggs (An Anonymous Andalusian Cookbook)

To make stuffed eggs (Ouverture de Cuisine)

Stuffed eggs (Libro di cucina / Libro per cuoco)

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