This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Hard-boiled, shelled, breaded and fried whole.
Eggs fried on one side, with tomato sauce poured over in the dish.
"I agree with Falstaff, in his contempt for the prevalent absurdity of eating eggs, eggs, eggs at breakfast. ' No pullet sperm in my brewage,' say I. I prefer chicken to the egg, and the hen, when she is really a fine bird and well roasted or grilled, to the chicken".