Original
Ove plene
Recipe Source: Anonomia Veneziana XLVII
Se tu voy fare ove implite, toy le ove e mitili a bolire e fay che siano ben duri e quando sono cocti traili fuora e mitili in aqua freda e schovrali e tagliali per mezo e trane fuora lo rosso e toy caxo magro al piú che tu poy che sia ben dolze e herbe bone che tu ay ben monde e ben lavate e pestali in lo mortaro. Quando sono bene menate, toy lo rosso de l' ova, el chasso e le specie e mecti in el mortaro con le herbe bone insieme e pesta bene e fay pastume, e distempera con ove crude e fay che non sea bono, e miti in la padella sopra el focho, e toy li elapi del ova che tu ay e impleli de questo pastume e fay choxere. Quando sono cocti trali fuora e polveriza di sopra del zucharo e dali caldi a tavola. E se tu voy fare savore, toli, etc.
Translation
Stuffed eggs
Translation Source: http://www.geocities.com/helewyse/feste_di_san_martino.html#Ove
Translator: Mistress Helewyse de Birkestad
If you want to make stuffed eggs. Take the eggs and put them to boil and make sure that they are hard cooked. When they are cooked pull them out (of the hot water) and put them in cold water. Peel and slice (the eggs) in half and remove the yolk (reserve). Take the fattest sweetest cheese that you have. Take the best herbs that you have, peel them (from the stalk) wash and grind them together in a mortar. When they (the herbs) are well ground take the egg yolks, the cheese and spices and put them in the mortar with the good herbs. Grind all these things together to make a fine paste and temper (mix) with raw eggs until it is good (has the right consistency). Meanwhile put a frying pan over the fire. Take the egg halves and stuff with the paste (of egg yolks and cheese) and put them to cook (in the frying pan). When they are cooked remove from the pan and powder them with sugar before serving them hot to the table. And if you want to serve them savory take them (without sugaring them), etc.
Redaction (12 servings)
Redaction Source: Mistress Helewyse de Birkestad
1 dzn eggs, hard boiled
1 pkt thyme, fresh
3 tsp ginger, ground
8 oz cream cheese, softened
Salt & Pepper to Taste
Sour Cream (to moisten, if needed)
Method:
1. Hardboil eggs by placing the eggs in cold, salted water (cover the eggs by at least 1 inch) and bring to a boil.
2. Lower the temperature to medium boil for 10 minutes.
3. Immediately place eggs in ice water to chill for a few minutes before peeling.
4. Peel eggs.
5. Cut the eggs in half and reserve the yolks in a separate bowl.
6. Warm the cream cheese to room temperature and beat well to soften.
7. Add the egg yolks, about a tablespoon of fresh thyme leaves (or to taste) the ginger salt and pepper. If the mixture is too stiff add sour cream. A food processor makes the whole thing easier.
8. Stuff the reserved egg whites with the cheesy yolk mixture and serve.
Note: For easy peeling, the eggs should be bought the week before serving.