[Sca-cooks] Sodde Egges

[Sue Clemenger]

Oooh, yum....I _thought_ they sounded familiar, but I wasn't quite
sure....hmmm...would be really good for dinner some night...
I wonder...should the eggs still be warm, or should they be cold?
--Maire

Morgan Cain wrote:
>
> Maire, they are very easy.  From "The Widowes treasure," printed in 1585:
>
> SODDE EGGES:  Seeth your Egges almost harde, then peele them and cut them in
> quarters, then take a little Butter in a frying panne and melt it a little
> browne, then put to it in to the panne, a little Vinegar, Mustarde, Pepper
> and Salte, and then put it into a platter upon your Egges.
>
>                                             ---= Morgan