[] Wilthu machenn groﬂ Eyer:
If you wish to make large eggs (kroßeyer)
Boil the egg yolks soft, cut a hole at the tip of each egg in the shape of a slice and pour out the yolk. Chop parsley, mix it with the yolks, throw it in fat and do not cook it too hard. Fill this back into the shells and boil them well, then shell them and make a good sauce (to serve with it).
This is almost exactly the recipe for krosz ayer from Cod Pal Germ 551. Here the copyist seems to have misunderstood the name as ‘groß’ (large) eggs, but they are not big. As to the rest of the interpretation, I’m tored and refer you to what I wrote on the two recipes in earlier posts.
The Königsberg MS was preserved in the archive of the Teutonic Order in Königsberg (today Kaliningrad) in Baltic East Prussia, though its language suggests that it belongs to a Central or South German background. It is not associated with any name that I am aware of and is dated to the late 15th century purely on the scribal hand. The recipe types match South German sources of that time. It was published in Gollub (Hg.): Aus der Küche der deutschen Ordensritter. in: Prussia 31 (1935) pp. 118-124.