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Sometimes you are hungry and there’s nothing in the fridge to cook except eggs. There was nothing to put in an omlet, I’m tired of scrambled, and plain boiled just sounded boring on it’s own but perhaps as a base to something else … I know there are other egg options but those are the ones I know how to make. So what does one do when they are out of food ideas? To the cookbook!

Of course, this being me I grab my compilation of pre-1600 recipes first. Why be normal? I had three choices that were based on hard boiled eggs. The first was a stuffed egg recipe from 15th C Lombardy with cheese added to the stuffing, second was a 16th C Dutch recipe with apple, third was a 15th C Dutch recipe that was far more complex than I wanted to deal with and used ingredients I didn’t have. I’ve made the Lombardy eggs before so I decided to try out the Dutch recipe with apple. It can be found at Medieval Cookery.

12 Eggs
Pinch Saffron, ground
1/4 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
1/4 tsp. Pepper, ground
1/4 tsp. Sage, finely chopped
1 tsp. Parsley, finely chopped
1 Apple, peeled and finely chopped

Boil eggs, allow to cool, peel and cut in half. Remove yolks and place in a bowl with spices, herbs and apple, mix well and stuff egg whites. Fry in pan with butter.

One change I made is that I used apple sauce instead of chopping a whole apple. It’s a good substitution if you are working on a time limit (an empty stomach counts as a time limit methinks) but I do think that a fresh apple, finely diced and warmed enough to soften it up, would definitely break up the smoother texture of the mashed egg yolk. An apple variety with more tart than sweet would be best. I think it also needed a bit more pepper and fresh parsley and sage instead of dried and ground. Unfortunately March in Maine is not a good time for fresh herbs. Despite those shortcomings they turned out pretty well, I even got compliments from a couple non-SCAdians. They should definitely be served warm, as close to just-out-of-the-pan as you can get, the texture of the pan-fried eggs  is rather odd after cooling.