Stuffed Eggs

Posted on by Murienne

A 14th century Andulasian stuffed egg recipe.

Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil and salt and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing. – An Anonymous Andalusian Cookbook of the 13th Century, translated by Charles Perry

My Redaction

This is basically Andalusian version of devilled eggs. I added a a bit more murri and sesame oil than the original seems to so that the yolk was a looser mixture and more like modern devilled eggs. This was only so that is was more recognizable to the modern eye and more enjoyable to the modern palate. 

Ingredients

  • 1 dozen eggs
  • 1 small bunch of cilantro, stems removed and pureed
  • 1 small onion, pureed
  • 1 1/2 coriander seed, ground
  • 1/4 teaspoon long pepper, ground
  • 2-3 Tablespoons murri or soy sauce
  • 2 1/2 Tablespoons sesame oil (not roasted)
  • salt to taste

Method

  1. Hard boil 1 dozen eggs. While the eggs cook and cool make the mixture you will add to your yolks. 
  2. Puree the onion and using cheese cloth squeeze and save the juice. Add to the onion juice, the ground coriander and long pepper, and the pureed cilantro. Once this is mixed well add the murri and oil.
  3. Slice the eggs and remove the yolks. Mash the yolks. Add the spices murri and oil to the yolks and mix well. Taste and salt if needed. 
  4. Fill the white with the yolk mixture.

You can serve this as closed eggs by putting the 2 halves together and securing with a toothpick or you can arrange the halves on a plate as modern devilled eggs are done.

Sources

Perry, Charles, trans. “ An Anonymous Andalusian Cookbook of the 13th Century.” An Anonymous Andalusian Cookbook of the 13th Century. David Friedman. Accessed November 19, 2019. http://www.daviddfriedman.com/Medieval/Cookbooks/Andalusian/andalusian4.htm#Heading148.