on a chafing dish of coals make
not the yolks too hard, and in the doing cover them, and make a
sauce for them of an onion cut into round slices, and fried in sweet
oyl or butter, then put to them verjuyce, grated nutmeg, a little
salt, and so serve them.

_Eggs in Moon shine otherways._

Take the best oyl you can get, and set it over the fire on a silver
dish, being very hot, break in the eggs, and before the yolks of the
eggs do become very hard, take them up and dish them in a clean
dish; then make the sauce of fryed onions in round slices, fryed in
oyl or sweet butter, salt, and some grated nutmeg.

_Otherways._

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._

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.

_To dress Eggs in the Portugal Fashion._

Strain the yolks of twenty eggs, and beat them very well in a dish,
put to them some musk