Several stuffed egg recipes

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.71 pp157v/158r. Voua ripiene magre, & grasse inherbolate. (Filled eggs for lean days, and for meat days with herbs.)

Take whatever quantity of hard [boiled] eggs you would like, and cut them in half lengthwise, removing the hard yolk. Take parmesan cheese, and fresh Provatura cheese, and take the cheese, provatura, and egg yolks carefully, adding a piece of butter, some sugar, pepper, cinnamon, and a little cloves, grinding again, and with two eggs beat together to make a moist mixture, and with this refill the egg whites in the place of the yolk, take a torte pan, nimbly grease it with butter, put in the filled eggs with the filling below, so that it will seal, turning them when they stick together, putting over them a little cheese, and a sprinkling of cinnamon over all, and putting over them a hot cover, and when the cheese has melted, take them off the fire, and put them onto plates.

If you would have them golden, in place of the cheese over the top, brush them with an egg yolk, and put over a hot cover, and suddenly they will be golden, suddenly put over sugar, and cinnamon, and then put them on to plates, and they will be good hot, and better cold.

When you have cut them, and removed the yolks as is said above, take scented herbs, and grinde them with beets, making a good quantity of juice, and when the eggs are cooks, turn them over, as is said above, take the remaining filling, and with the juice, and two beaten eggs, put the liquid over the eggs, with a little fire over, and under, watching them carefully, and when they will be coked and solid again, sprinkle over rose water, and cinnamon, and in this way serve them to the table.

When you want them for meat days, take finely beaten veal calf meat, as you would beat bread, adding the bone marrow, and the ground flesh of a capon, with a few scented herbs cut finely, and when they will be filled, cook them in the same fasion; they can be made golden in this fasion, and over all use sugar, and cinnamon over, and eat them hot, or cold, in either way they will be good.