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

Serve it as before, with grated bread underneath and sugar, cheese, and cinnamon on top. There are those who dip them in white wine, then add some sugar and cinnamon to the wine, serve them on bread as before, and sprinkle some sugar and cinnamon on top. One used to ask someone how they prefer to eat their eggs. I also want to add here how I most prefer to eat the eggs that I cook for myself. I have them poached in clean water, as has been described before, and then take them out dry and lay them on a platter. I add some verjuys acidic juice from unripe grapes or lemon juice to it, and some salt and sugar. I take two knives and cut them lengthwise and crosswise until they are very small. I then add a little bit of cinnamon, mace, and nutmeg to it, but very little, because too much would spoil it. I have it brought to me on a koffoor chafing dish/warming stand and let it stew halfway like that. I then eat it with a spoon: taste it once to see if it is not very good according to my desire.

How to cook eggs in a dish.

Take a bright dish, silver or otherwise. Put butter in it according to discretion, and also as many eggs out of the shell, but ensure the butter is melted first, though not too hot. Set that then on a koffoor chafing dish, and cover it with the lid of a toerpannenken small deep pan/tourtière. Put some fire on top of it as well, and when you shall see that the white of the eggs begins to firm up, then sprinkle sugar, salt, and cinnamon over it. Serve them in the same dish, and add some orange juice over them, and still some more sugar.

Hard eggs with butter or oil.

Let the eggs boil in a kettle, and when they are almost hard, take them out and lay them in cold water. Clean them then, and either cut them or leave them whole. Roll them well in flour, and fry them then in butter or oil, and serve them like that with some sugar over them and orange juice. Or you can make an ordinary sauce of butter, vinegar, ginger, and onion over them: it is also very good.

How to bake ordinary terseyen omelets/egg fritters.

Take six eggs and beat them small with some salt added, and three ounces of water. Pass them through a sieve and make your tersey according to your usual habit with some butter, and serve them with some sugar, cinnamon, and orange juice or verjuys over them. Also, instead of water, one may take almond milk. I fear, however, that this unusual manner will not please the women of the Netherlands, for they do not like to go off their path. If one wishes to have these terseyen, pancakes, or egg-fritters green, then one must take, instead of water, juice of some spinach and pounded chard. And when one makes them green, then one sprinkles sugar and cinnamon over them. One may also put some grated bread into these ordinary terseyen, and in the month of April, instead of bread, one takes some elderflowers pulled from the stem and adds them to it.

Eggs with Sage.

Beat ten eggs and add to them a small cup of pounded sage juice and spinach; pass it all together through the sieve, and add some salt, sugar, and cinnamon to it. Have your pan ready then with melted butter and pour the eggs in, and let it cook together like that, stirring always with a spoon. And when it is almost done, add some verjuys to it and serve it immediately with some sugar and cinnamon over it.