vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Boiled Eggs
From The century cook book, 1894
Serves 12
Serve in the shell or with a hot sauce. They can be cut in halves and served with mayonnaise dressing.
Presented as published in 1894. 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
Nutrition per serving
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.
Boiled Eggs. Have a sauce pan of boiling water; drop the eggs in carefully. To have the eggs soft, boil three minutes; medium, five minutes; hard, fifteen or twenty minutes. Hard Boiled Eggs. After boil- ing fifteen or twenty minutes, take out and put in cold water for a few Boiled Eggs. moments. This will cause the shells to come off readily. They may be sent to the table in the shell, or served with a hot sauce. They are very nice cut in halves and served with a mayonnaise dressing. Fried Eggs. Having enough fat in a frying-pan to nearly cover the eggs when frying, break each egg separately in a saucer, then slip into the hot fat. Do not turn the eggs over, but cook the top by basting the hot fat over the eggs. A good plan is to put muffin rings in the frying-pan and drop the eggs in, for this gives the eggs a nice shape. The rings can be lifted out with a fork as soon as the white is partly cooked. Deviled Eggs. Boil a dozen eggs
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