This time they’re from Cgm 384 II:
67 Fritters of kroßayer
To make kroß ayer, break open eggs at the broad end and beat them very well. Add pepper and saffron and chopped parsley and sage. Cook (röschs) them in a baking dish (juochen pfannen, parallel has kuochen pfannen). Thrust them on a griddle and roast them.
68 kroß ayer
For kroß ayer, break them open at the tip and leave the shells whole. Take only egg yolks and beat them well in a bowl and season and salt and colour them, and add chopped parsley and sage or braunwurtzen (Ehlert reads Galium odoratum, may also be Scrophularia nodosa) or other things to it, whatever you wish. Fry (röst) it and chop it small and put it back into the shells. Stick them on skewers and roast (brauts) them on a griddle.
Kroseier recipes are very common, and the basic principle is always the same: An egg is opened up and the tip and emptied, the contents seasoned and cooked and then returned to the shell. Details can vary from version to version, but this is always the same. Refilling eggshells was a common conceit in the recipe books and no doubt must have been done in reality to show off the skills of a cook. The name, here kroß ayer, is hard to interpret. It may refer to the fact that being filled, they have ‘intestines’ (Gekröse). I do not think that it is related to the modern word kross.
Bound together with medicinal, veterinary, and magical texts, the culinary recipes of Munich Cgm 384 were partly published in 1865 as “Ein alemannisches Büchlein von guter Speise“. The manuscript dates to the second half of the fifteenth century. My translation follows the edition by Trude Ehlert in Münchner Kochbuchhandschriften aus dem 15. Jahrhundert, Tupperware Deutschland, Frankfurt 1999, which includes the first section of recipes not published earlier.