This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Plovers' eggs have, however, a far higher reputation than the birds themselves. They are delicious little morsels hard-boiled; they are incomparable in a salad or sandwich; and most admirable of all set like large opals in aspic jelly. " Plovers' eggs are generally eaten hard, and require seven or eight minutes to cook. They are often used as border for mayonaise salads, or dished up on a rice-stand and garnished with aspic jelly. They are also served in their shells and dished in a nest of moss. In the latter case slices of brown bread and butter should be handed with them We have noticed this spring that ready-boiled plovers' eggs appear in the poulterers' windows - price Scents each".
Plovers' eggs are best au naturel. Some people prepare them in various sauces and gravies, or set them in aspic jelly; but simply hard boiled - they should boil ten minutes - and served either hot or cold (the last for preference), in a napkin, in their shells, or else shelled and prettily ornamented with watercress ot parsley, they are more appetizing than when cooked up a la Bechamel, a la tripe, en aspic, etc.
When the demand for pheasants' eggs begins to slacken, they might take the place of plovers' eggs. For the table they are very fine eating. The young of the black-headed gull is excellent eating. Its eggs resemble crows' more than plovers' eggs; but vast quantities of them are sold for plovers' eggs.