Today, April 12th ...
Here is a selection of recipes for ‘other’ eggs, as you may be getting bored with the hen variety. They are all from the exhaustive and ever-reliable Cassells Dictionary of Cookery (1870’s).
These eggs are much esteemed for their rich flavour, and the beautiful colour of the white part, which is much used for decorating salads. When boiled hard they are eaten hot or cold; but with a good brown gravy or some béchamel sauce they make a dainty breakfast dish.
Eggs, Swan’s (en Salade).
Cut the eggs, when boiled hard (see Eggs, Swan’s to Boil), in halves, pound the yolks with an ounce and a half of good fresh butter, and season with minced herbs or shallot, cayenne, and salt; add two teaspoonfuls of essence of anchovies, and the same of chili vinegar. Fill the white halves with this mixture, and set them in a bowl of prepared salad, or ornament a lobster or German salad with them.
Eggs, Swan’s, To Boil.
Put the eggs into quite boiling water and let them stay without boiling for twenty minutes. See that the water quite covers them, then boil slowly for a quarter of an hour. Let them rest in the water five minutes before removing them, and cover them up while cooling. Swan’s eggs retain their heat a long time. They should not be cut until quite cold, and should then be divided into halves lengthwise.
Eggs, Turkey’s, To Dress.
Choose those of the young bird for cooking in the shell. They may be known by their pale, almost white colour. The larger ones are excellent for poaching, and to serve in the composition of any dishes where eggs are required. Time, six minutes to boil, four to poach.
19th C Egg recipes from previous stories:
To dress a Military Omelet (c. 1845)
To cook eggs in the shell, without boiling them. (1845)
Eggs with Burnt Butter (Soyer, 1853)
To Roast Eggs. (1875)
Eggs en Surprise 
Birds’ Nests (same as Scotch Eggs) 
Last year on this Day ...
We found out about the first pressure cooker.