The castel of helth gathered and made by Syr Thomas Elyot knyghte, out of the chiefe authors of physyke, wherby euery manne may knowe the state of his owne body, the preseruatio[n] of helthe, and how to instructe welle his physytion in syckenes that he be not deceyued

☞ Of Egges. Cap. 17

EGges of fesantes, hennes, and partriches, be of all other meates most agreable vnto nature, specially yf they be newe layde: yf they be reere, they do clense the throte and the breaste. If they be harde, they be slowe in di∣gestion: but beynge ones digested, they do nou∣ryshe moche. Mean betwene rere and hard, they dygeste conueniently, and nouryshe quyckely. Egges well poched, ar better thā rosted. If they be fryed harde, they be of yll nouryshement, & do make stynkyng fuines in the stomake, & do cor∣rupt other meates with whom they be mingled. They be moste holsome, whan they be poched,

and most vnholsome, whan they be fryed. Dios∣corides sayth, If they be souped warme, before any other meate, they do heale the griefes of the bladder, and raynes, made with grauelle: alsoo forenesse of the chekes, and throte, and spytting of bloudde: and they be good agaynst eatarres, or styllynge out of the heed, into the stomake.