Medieval Stuffed Eggs
Print recipe
| Serves | 4 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Appetizer, Side Dish, Snack, Starter |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Christmas, Easter, Formal Party |
| Region | British |
| By author | Caroline Yeldham (From Scully, T, The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3) |
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
Ingredients
- 9 eggs
- ¼ teaspoon each of ground cinnamon, ginger, cloves, pepper, and salt
- Pinch saffron
- 5 grams mint
- 10 grams marjoram
- 10 grams parsley
- 25 grams hard cheese (eg parmesan/pana gradano)
- 25 grams curd cheese
- 20 grams raisins
- Olive oil to fry
Note
Caroline Yeldham has adapted this medieval recipe from the book The Neapolitan Recipe Collection Cuoco Napoletano, 2000, University of Michigan Press 0-472-10972-3 translated by Terence Scully.
Directions
| Step 1 | Saffron At beginning of cooking session (or overnight) put saffron required in hot water and leave to soak. Use liquid where saffron is mentioned. |
| Step 2 | Hard boil all the eggs bar 2. Shell and cut in half lengthwise. |
| Step 3 | Remove the yolks and mix with the raisins, cheese, finely chopped herbs, saffron (liquid, as described above) and the spices. |
| Step 4 | Separate the whites of the other two eggs and beat the whites lightly. Mix with the yolk stuffing. |
| Step 5 | Refill the hard egg whites and put together. Fry gently and serve. |
