Boiled Eggs

Ingredients

• a dozen eggs
• two quarts of water

Method

1. 1

   Drop eggs into water not quite boiling.

2. 2

   Cook soft for three minutes, hard for five, and very hard for ten to fifteen minutes.

3. 3

   Use a wire egg stand for convenience.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 166. The excerpt below is the record exactly as published.

boiled eggs one pint grated bread-crumbs, two tablespoons butter and salt and pepper to taste ; fill the halved whites with this, put together in whole form again and pack closely in a baking dish. A little dress- ing willbe left, which stir into a batter with one e^g' beaten light, half pint bread-crumbs and pint sweet milk ; popr this over the eggs and Dake in oven until a nice brown. Baked Eggs with Ham is another delicious dish. Chop fine a cup cold ham and mix with it a cup 202 EQGS, bread-crumbs and a high seasoning of salt and pepper ; put into buttered patty-pans, set in dripping-pan and put into oven to heat; as soon as they are hot take the pan out of the oven, break an egg into each "patty-pan on the ham and bread and return to oven to just set the wmtes of the eggs, then serve the baked eggs hot in the httle patty-pans, setting each one on a tiny plate. Boiled Eggs. — In boiling, eggs are less likely to crack if dropped in water not quite to the boiling point. They will cook soft in three minutes, hard in five, very hara (to serve with salads, or to slice 'thin — seasoned well with pepper and salt — and put between thin slices of bread and butter) in ten to fifteen minutes . The wire egg stand for holding eggs wmle being boiled, and afterward for the table, is very convenient. By using this all risk of breaking the eggs when dropping them into the boiling water or fishing them out is avoided. The eggs are all put in and all removed at the same time, insuring uniformity in cooking. When a part are to be cooked longer than the rest they can be put in first, and those cooked less, afterwards, and all removed together. To cool the shells the stand with the eggs can be dipped for an instant in cold water. These Btands are made in several sizes, holding from wTrJEggsund four to twelve eggs. There is an objection to the ordinary way of boiling eggs not generally understood. The white, under three min- utes' rapid cooking, is toughened and becomes indigestible, and yet the yolk is left uncooked. To be wholesome, eggs should be cooKed evenly to the center^ and this result is best reached bv putting the eggs into a dish having a tight cover ( a tin pail will do | and pour- ing boiling water over them in the proportion of two Quarts to a dozen eggs

Cook this with the app: pantry check, scaling, and the assistant.