Boiled Eggs

Ingredients

• fast boiling water
• the number of eggs wanted

Method

1. 1

   Have enough fast boiling water in a saucepan to cover the number of eggs wanted.

2. 2

   Lay the eggs in warm water, drop them carefully into the boiling water and time them as desired.

3. 3

   Cook 3 minutes for a very thin boiled egg, 4 minutes for a set white and soft yolk, 5, 6 or 7 minutes for an egg to cook through.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 9. The excerpt below is the record exactly as published.

boiled eggs, separate the whites and the yolks; put the yolks through a sieve and the whites through a vegetable press, or chop them very fine. Rub 2 table- spoons of butter and 2 tablespoons of flour together, add J^ pt. milk and stir until boiling. Add salt and pepper to taste and the whites of the eggs. Arrange as many slices of toast as there arc eggs on a heated platter. If desired, the bread may be cut to liken the petals of a daisy, having the petals about three inches in length. Spread the sauce on the buttered toast and press the yolks, seasoned with salt and pepper in the center, to form the heart of the daisy, or the powdered yolks may be sprinkled over the toast. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. EGGS A LA BENEDICT.— Split and toast muffins. Fry cir- cular pieces of cold boiled ham, place these over the halves of muffins, arrange on each a poached egg and pour around a hol- landaise or butter sauce. — Mrs. C. Buttercup, Bensen, 111. BOILED EGGS. — Have enough fast boiling water in a sauce- pan to cover the number of eggs wanted

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