Take as many eggs as thou wilt and boil them whole in hot water, put them in cold water and divide them in half with a thread. Take the yolks asise and crush cilantro, put in onion juice, pepper, and coriander and beat all this together with murri, oil, and salt and mash the yolks with this until it becomes a paste. Then stuff the whites with this and fasten it together, insert a small stick into each egg and sprinkle them with pepper, God willing.
I decided that ricotta was a good choice for a "fresh cheese", since it is a soft cheese that was known and used in period. I added the extra cream because the mixture was dry; my assumption is that homemade ricotta might be slightly more moist than the commercial kind. I omitted the raisins and aged cheese, mostly because this was a last-minute addition to the menu and I didn't have those ingredients on hand. Since the filling tasted a little bland with just the herbs, salt, and pepper, I decided to add a little cumin, since the original says that spices may be added. I also omitted the step of frying the eggs over a slow fire.
A tip for serving these at an event: Boil the eggs and make the filling the night before. Then store the egg white halves and the filling separately, putting the filling into a ziplock bag. When it comes time to serve the eggs, lay the egg white halves out on your serving tray, then snip off a corner of the ziplock bag and use it like a pastry bag to pipe the filling into the egg white halves.
For a decadent touch, I like to put a pinch of caviar on a few of the eggs, but that is not documented in any period sources.
Make fresh eggs hard by cooking for a long time. Then, when the shells are removed, cut the eggs through the middle so that the white is not damaged. When the yolks are removed, pound part with raisins and good cheese, some fresh and some aged. Reserve part to color the mixture, and also add a little finely cut parsley, marjoram, and mint. Some put in two or more egg whites with spices. When the whites of the eggs have been stuffed with this mixture and closed, fry them over a slow fire in oil ... This has more harm than good in it.
Platina, De Honesta Voluptate, 1465; Arwen Southernwood, The Stewpot Period Culinary Guild (SCA)
Boil your fresh eggs in clean water until they are well cooked and hard. Then shell them and cut them in half so you can take out all the yolks, being careful not to break the whites; pound some of the yolks with a small quantity of raisins, a good little vintage cheese, and a little fresh cheese as well. Add parsley, marjoram, and mint, all finely chopped, mixing in a little bit of egg white according to the quantity you wish to make, with sweet or hot spices according to taste. And after you have mixed all these things together, you shall color the mixture yellow with saffron and fill the above-mentioned whites with it.
Maestro Martino da Como, Libro de Arte Coquinaria, 15th Century; Mistress Michaele del Vaga, The Cauldron Bleu Cooks Guild, SCA
Neempt eyeren ende sietse wel hert. Dan doet hen af haer scellen ende peltse ende soe snijtse overmydts in de helicht ontwee. Dan neempt die doderen van den selven eyeren ende stoodt dye in eenen morselle al ontwee. Maer eerst so doet er luttele soferaens in, caneel ende ghimbare, savie, petercelie. Ende wylt men, men doet er oock inne pepere ende appelen. Dan stoot alle dat voerscreven staet wel ontwee tesamen ende vult daermede dat witte vanden eyeren, daer ghi die doren uutghetrocken hebt. Dan so bact dye eyeren in raeptsmout oft in botere. Ende alst ghebacken es, dan stroyt ment met caneelpoedere ende brootsuicker tegader gheminghelt opt vulsele. Ende als ghi deze eyeren ter tafel dient, soe legtse in de schotelen metten openen opweerts, te wetene metten vulsele opweerts.
Nimm Eier und koch sie sehr hart. Dann nimm sie aus der Schale und pelle sie und schneide sie lämgsweis in Hälften. Dann nimm die Dotter derselben Eier und stoße sie in einem Mörser. Aber zuerst gib Safran, Zimt und Ingwer zu, Salbei, Petersil. Und wenn man es wünscht, kann man Pfeffer und Äpfel zugeben. Dann reibe alles vorgeschriebene wohl zusammen und fülle das Weiße der Eier damit, von denen du den Dotter genommen hast. Dann brate die Eier in Rapsöl oder in Butter. Und wenn sie gebraten sind, streu gemahlenen Zimt und Brotzucker gemischt über die Füllung. Und wenn du diese Eier zur Tafel gibst, trage sie mit der Füllung nach oben auf.
Een notabel boecxken van cokeryen; coquinaria.nl