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This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make stuffed eggs. Make to boil eggs hard, & cut them in two pieces: then take the yolks out of both sides, & chop very finely with parsley, marjoram, a little salt, & put therein the yolks of raw eggs, chop it well together: then refill the whites with this: afterwards frying them in butter, then make a little batter thereon, that is sweet & sour, & serve so.

Other versions of this recipe:

Stuffed Eggs (An Anonymous Andalusian Cookbook)

Stuffed eggs (Wel ende edelike spijse)

The Making of Stuffed Eggs (An Anonymous Andalusian Cookbook)

Stuffed eggs (Libro di cucina / Libro per cuoco)

Recipes with similar titles:

Stuffed Eggs (The Neapolitan recipe collection)