Many articles have been written about excesses in eating during Tudor and Elizabethan times. An article posted recently on phys.org entitled Take thirty Eggs, fifteen whites, beat them well? looks at some excessive egg recipes from the 17th century.
For the article, Dr Joe Moshenska studies the exotic 17th-century recipes of Sir Kenelm Digby, a member of the royal Society, and finds that he often used science as well as art in his concoctions. Eggs seemed central to Digby's recipes, including beverages such as tea and mead.
From the article:
Eggs are unique among the ingredients in Digby’s book because they also serve as utensils or measuring devices. His standard way of gauging the thickness of a sauce or liquid is to see if an egg will float in it: when making mead, you must add honey to water and ‘let it boil till it bear an Egg’.