You may make them ready in a dish, or in a tourte panne.
3. Eggs after the looking glasse, or an miroir.
Take them very new, melt a peece of butter in them very fresh, put in your egs and a little salt; when they are enough, put a little nut∣meg on them, and take heed the yolks do not break, nor be too hard, then serve.
4. Egs with black butter.
Break very new layd eggs in a dish, and have a care that the yolks doe not break, put salt to them, make some butter brown in the panne, and seeth them in it; after they are enough, put a drop of vinegar in the panne, passe it over the fire, powre it on your egges, and serve.
5. Eggs with milk.
Break your egs, salt them, and sugar them if you will, beat them well, and mixe your milk with them; for to seeth them, melt a little fresh butter in a dish; after it is melt∣ed, put your implements in it, seeth them, and give a colour with the fire shovell, when they are enough, sugar and serve.
6. Egges with sorrell.
Take very young sorrell, after it is very clean and drained, put it between two dishes with butter, salt, and peper, when it is well consumed, allay the yolk of an egge with it, and garnish it with eggs cut into quarters, or as you will, and serve.
For to keep your egs alwaies fresh, put them into fresh water.