Boiled Eggs (CEufs a la Coque)

Ingredients

• the freshest eggs possible
• one teaspoonful of vinegar or lemon juice
• a good pinch of salt

Method

1. 1

   Slip the eggs gently into a saucepan with boiling water to cover them.

2. 2

   Keep the water boiling and allow three minutes for a creamy white.

3. 3

   Alternatively, place eggs in boiling water, cover, and let stand for ten minutes.

4. 4

   Or, place eggs in cold water and remove as soon as it boils.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 505. The excerpt below is the record exactly as published.

Boiled Eggs (CEufs a la Coque) Choose the freshest eggs possible. A fresh egg should feel heavy, and when held to a bright light should show no dark specks. Soft-boiled eggs should have the white part set and creamy, but not hard. There are several methods of boiling eggs. 1. Slip the eggs gently, one by one, and with a spoon, into a saucepan with enough boiling water to cover them. If only half the egg is immersed in the water, it will not cook equally. Keep the water slowly boiling all the time, and allow three minutes for an egg with a creamy white, or half to one minute more if to be set pretty firm. This depends upon individual taste. 2. Place the eggs in boiling water as above. Put the lid on the pan, and when the water reboils, place the pan by the side of the fire where the water will cease to boil, but at the same time keep its heat. Stand for ten minutes, and then lift out the eggs. The white will be found to have set without being tough, and the yolk will be creamy. 3. Place the eggs in cold water over the fire, and remove them as soon as the water boils. Notes. — Soft-boiled eggs can be reheated by standing them for three or four minutes in hot (not boiling) water, as when once cooked and lifted from the fire no amount of subsequent re- cooking will harden them. If an egg is cracked, rub it over with a cut lemon the moment before it is put in the water, or cover the crack with a piece of gummed paper. The paper will come off, but not before the white of egg is sufficiently coagulated to prevent its escaping into the water. 1320. Hard-Boiled Eggs (CEufs Durs) Put the required number of eggs into a sauce- pan of boiling water, lowering them in carefully with a spoon to avoid breaking the shells. Allow the water to come to the boil again, and then boil the eggs exactly ten minutes. Then lift them out and plunge them at once into plenty of cold water, so that they may shell more easily. To shell them, tap the egg all round with the back of a knife, and the shell can easily be removed without damaging the white. Notes. — Eggs for hard boiling should not be put on in cold water, because the yolk would be inclined to fall to one side, which would spoil the appear- ance of the egg for many purposes. Do not roll the egg on the table to break the shell, as this is apt to loosen the yolk from the white, and do not overcook the eggs or the yolk will have a circle of green round it, which will give it the appearance of being old. Eor different ways of serving hard- boiled eggs, see p. 320. 1321. Poached Eggs (CEufs Poehes) Half fill a shallow saucepan with water and put it on the fire to boil. Add vinegar or lemon juice in the proportion of one tea-spoonful to one pint of water, and a good pinch of salt

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