Forgotten Finger Food? - Boiled Eggs Breaded and Fried - 18th Century Cooking

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I am in the kitchen with my friend Michael Dragoo, who is teaching me how to make a dish from the 18th century called "hard eggs fried". The recipe called for boiling eggs for 5 minutes, peeling them, cutting them in half, dipping them in a batter made with flour, beer, salt, and pepper, and then frying them in lard.

We also make a side of stewed spinach to go with the eggs. The spinach is cooked in boiling water with salt and beef broth, and then, drained and cooled.

When the eggs are fried, golden brown and crispy on the outside. The inside of the eggs is still soft and creamy. The stewed spinach is flavorful and complemented the eggs well.

Michael tells me that this dish was probably served in taverns in the 18th century. It would have been a hearty and satisfying side dish to a meal.

I really enjoyed making this dish and learning about its history. It is a fun way to connect with the past and to try something new.

I would definitely recommend this recipe to anyone who is interested in trying 18th century cuisine. It is a delicious and easy dish to make, and it is a great way to learn about the food that people ate in the past.

Here are some additional details about the recipe:

The eggs should be boiled for 5 minutes, but the cooking time may vary depending on the size of the eggs.
The batter should be thick enough to coat the eggs evenly.
The lard should be heated to 350 degrees Fahrenheit before frying the eggs.
The spinach can be cooked in any type of broth or stock.
I hope you enjoy this recipe!