Make a sirrup of rose-water, sugar, sack, or white-wine, make it in a dish and break the yolks of the eggs as whole as you can, put them in the boiling sirrup with some ambergriece, turn them and keep them one from the other, make them hard, and serve them in a little dish with sugar and cinamon.
[ Otherways.]
Take a quarter of a pound of good fresh butter, balm it on the bottom of a fine clean dish, then break some eight or ten eggs upon it, sprinkle them with a little salt, and set them on a soft fire till the whites and yolks be pretty clear and stiff, but not too hard, serve them hot, and put on them the juyce of oranges and lemons.
Or before you break them put to the butter sprigs of rosemary, juyce of orange, and sugar; being baked on the embers, serve them with sugar and beaten cinamon, and in place of orange, verjuyce.
[ Eggs otherways.]
Fry them whole in clarified butter with sprigs of rosemary under, fry them not too hard, and serve them with fried parsley on them, vinegar, butter, and pepper.
[ To dress Eggs in the Spanish Fashion, called, wivos me quidos. ]
The Index has the obviously wrong “wivos qme uidos”, but “me quidos” may also be an error. One possibility is “huevos (‘wivos’) quemados”.
Take twenty eggs fresh and new and strain them with a quarter of a pint of sack, claret, or white-wine, a quarter of sugar, some grated nutmeg, and salt; beat them together with the juyce of an orange, and put to them a little musk (or none) set them over the fire, and stir them continually till they be a little thick, (but not too much) serve them with scraping sugar being put in a clean warm dish, on fine toasts of manchet soaked in juyce of orange and sugar, or in claret, sugar, or white-wine, and shake the eggs with orange, comfits, or muskedines red and white.