Take twenty eggs more or less, whites and yolks as you please, break them into a silver dish, with some salt, and set them on a quick charcoal fire, stir them with a silver spoon, and being finely buttered put to them the juyce of three or four oranges, sugar, grated nutmeg, and sometimes beaten cinamon, being thus drest, strain them at the first, or afterward being buttered.
[ To make a Bisk of Eggs.]
Take a good big dish, lay a lay of slices of cheese between two lays of toasted cheat bread, put on them some clear mutton broth, green or dry pease broth, or any other clear pottage that is seasoned with butter and salt, cast on some chopped parsley grosly minced, and upon that some poached eggs.
Or dress this dish whole or in pieces, lay between some carps, milts fried, boil’d, or stewed, as you do oysters, stewed and fried gudgeons, smelts, or oysters, some fried and stewed capers, mushrooms, and such like junkets.
Sometimes you may use currans, boil’d or stewed prunes, and put to the foresaid mixture, with some whole cloves, nutmegs, mace, ginger, some white-wine, verjuyce, or green sauce, some grated nutmeg over all, and some carved lemon.
[ Eggs in Moon shine.]
Break them in a dish upon some butter and oyl melted or cold, strow on them a little salt, and set them on a chafing dish of coals make not the yolks too hard, and in the doing cover them, and make a sauce for them of an onion cut into round slices, and fried in sweet oyl or butter, then put to them verjuyce, grated nutmeg, a little salt, and so serve them.
[ Eggs in Moon shine otherways.]
Take the best oyl you can get, and set it over the fire on a silver dish, being very hot, break in the eggs, and before the yolks of the eggs do become very hard, take them up and dish them in a clean dish; then make the sauce of fryed onions in round slices, fryed in oyl or sweet butter, salt, and some grated nutmeg.