Thinking of the combination of eggs and sugar causes my stomach to squirm. I’m sure I don’t speak for everyone but to me this is one of the strangest food combinations I know. In the renaissance however, the combination of eggs and sugar was very common.
In ‘Cooking for Cardinals’ Scappi devotes a section to the preparation of eggs filled with sugary goodness. He proposes a combination of marzipan, sugar, cinnamon, mint, marjoram and raisins to fill the eggs and mashed almonds and sugar to cover them with.
In the first Dutch cookbook known to us Een notable boecxken van cokeryen (1514) we find a recipe which adds a sour component to the pallet of flavours, which makes the eggs-suger combo a bit more likable for my taste. I tried it just to tease myself. Here you find the recipe:
4 hard boiled eggs
½ teaspoon of cinnamon
½ teaspoon of ginger powder
4 leafs of dried sage
1 ½ teaspoon of finely chopped parsley
½ appel finely chopped
1 spoonful of apple cider vinegar
¼ teaspoon saffron
1 raw eggwhite
Cover with a combination of sugar and cinnamon powder
Peal the eggs and cut them in two. Divide the eggyolk form the eggwhite and crumble the egg yolk together with the spices, herbs and the apple.
Heat the vinegar, bruise the saffron and add them to the vinegar. Add to the rest of the stuffing.
Stir the eggwhite with a fork and wallow the eggs through the egg white. Bake them in a cookingpan with butter or oil. Put them in upside down and turn them. Simmer for a minute on each side.
Serve them hot or cold and sprinkle them with the sugar cinnamon powder.