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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Florentine-Style Deep-Fried Eggs. Get fresh eggs and break them one by one into very hot oil and quickly push them inward with a spatula, making [each of] them as circular as you can; turn them often so they take on a little color and are not too hard or too cooked on the inside but still soft; then eat.