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 aside 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.
L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.
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The Making of Stuffed Eggs © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer
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