This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at
MedievalCookery.com
Hages of Almayne. Take eyron draw hem thorow a streynour perboyle percelley in fat broth hew & hard yolkes of eyron to gedyr do ther to poudyr of gynger sigure & salt & marye & put hit in a streynour ende in a boylyng pott perboyle hit take hit up lat hit kele cut hit smal take drawn eyron put hem in a panne loke they pan be moysty of grece lat the bature ren a brod into a foyle cuch ther yn hard yolkes merye & percellye & turne the iiij sydds to gedyr that hit close a bovyn & ley hit square take of the same bature & wete the eggys that hit hold stonch & close ther yn the stuf turne hit upsodown frye hit on both sydys & serve hit forthe.