Koock-boeck oft Familieren kevken-boeck : leerende hoe datmen alderhande vleesch, vogelen, ...

if one lifts them up, after they have been in boiling water for a credo, and lays them on a table and tries to make them spin: if it is that they turn well and easily, they are without doubt boiled enough: if not, then they must still be put in a little longer. Others use this manner, and it is also good: after it has been for the time of a credo in boiling water, take it out, and take it with your full hand and squeeze it: if it is that it is so hot that one cannot bear it, then it is boiled enough; and if it is only moderately warm, it is a sign that it is not boiled enough. To roast an egg, which many people hold for the healthiest, one must lay it close to the fire, and always turn it until it begins to sweat, and shortly after that remove it and it shall be enough.

How one shall poach eggs in water.

The manner of our lands is that one shall poach the eggs in butter: but nevertheless, whoever shall use this following manner, does not doubt but that you shall find it exceedingly good: as much because it is healthier (for the heat that is said to be in the eggs is drawn away by the water) as because it is much more lovely and pleasant. So then, to follow this manner, one must hang water in a kettle, or set it with a small pan on the fire, until it is in agitation original: "in seu" (boiling), and then take an iron spoon, and break the fresh egg therein: but in the spoon must first be some

cold water, and so one does the egg with the water together into the kettle, and one pulls immediately the kettle from the fire: for otherwise the egg would be able to break through the force of the boiling. The cold water one does into the spoon, to keep the white with the yolk together. But whether you desire the egg poached hard or soft, you shall take it out early or late. One must take it out of the water with a spoon that is whole, and not with a skimmer or slotted spoon: for one would sometimes be deceived, it would be able to break.

How one shall eat poached eggs well.

When the eggs are cooked in the manner as before, then shall one serve them warm at the table, with some salt, juice of oranges or verjuice, and some sugar over it. Or also cut small slices of bread (I speak always of the best white bread), let that toast somewhat in butter, make then a small sauce of verjuice, sugar, and cinnamon, and pour half of the sauce over the bread, and do the eggs thereon, and pour the rest of the sauce then over it. Others let the bread be fried as before, and make a sauce over it of butter, water, sugar, and spices, but first one sprinkles the fried bread with some sugar, grated parmesan or other cheese, and some cinnamon, and does the eggs then thereon and the sauce over it, and sprinkles then again some cheese, sugar, and cinnamon over it. One may also poach the eggs in milk of goats or cows, and one

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