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The last instruction ("do not stir") indicates that it's not really scrambled eggs, but again a kind of sweet omelette (apparently, the word "''jajecznica''" had a broader meaning in Czerniecki's times than it has today).
I've decided to try out this recipe out myself. I used three eggs, a teaspoon of sugar, a pinch each of salt and cinnamon and ⅓ glass of wine. Hungarian wine was the most popular with 17th-century Poles, so I chose a sweet Tokay for this dish.
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