Boiled Eggs
From Principles of cooking, 1914
Eggs may also be placed in cold water and brought to a boil.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 55. The excerpt below is the record exactly as published.
Boiled Eggs. — Pour boiling water into a stewpan and place it over the fire and make sure that the water is actually boiling. Put eggs into the water, and let them remain over the fire for a few seconds. Cover the stewpan and place it where the water will not lose too much heat, but where it will not boil, — for 6 to 8 minutes for a “‘soft-boiled egg,” 20 to 30 minutes for “ hard-boiled
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