Made by Meastra Isabella
Most medieval stuffed egg recipes actually require a second cooking and are served hot! But this Middle Eastern recipe is more similar to stuffed eggs we make today. I substitute soy sauce for the Murri or leave it out -- it is difficult to reproduce and not worth the effort for a couple of tablespoons
The Making of Stuffed Eggs
A medieval version of "deviled" eggs - contributed by L. J. Spencer, Jr.
Take as many eggs as thou wilt and boil them whole in hot water, put them in cold water and divide them in half with a thread. Take the yolks aside and crush cilantro, put in onion juice, pepper, and coriander and beat all this together with murri, oil, and salt and mash the yolks with this until it becomes a paste. Then stuff the whites with this and fasten it together, insert a small stick into each egg and sprinkle them with pepper, God willing.
12 Eggs, hard-boiled and peeled
1 T. Cilantro, mashed
1 tsp Onion juice
3/8 tsp. Black pepper, ground
1/2 tsp. Coriander seed, ground
1 tsp. Byzantine murri naqi
1 T Olive oil (or more)
Salt to taste
12 round Toothpicks
Black pepper, ground for garnish
Cut eggs in half, removing yolks which are placed in a separate bowl. Beat cilantro, onion juice, murri and olive oil together. Add salt to taste.
Add yolks, mashing mixture until it forms a smooth paste, adding more oil as needed. Stuff yolk mixture into each egg half. Secure halves together with a toothpick. Sprinkle lightly with pepper.