Boiled Eggs

Ingredients

• three eggs
• three pints of boiling water

Method

1. 1

   Place three eggs in three pints of boiling water.

2. 2

   Cover closely to retain heat, but remove from flame.

3. 3

   Remove one egg in five minutes, one egg in seven minutes, and one egg in ten minutes.

Nutrition per serving

As published

This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 24. The excerpt below is the record exactly as published.

BOILED EGGS STUFFED EGGS A. Class Experiments. EGGS. 1. Weigh out a pound of eggs. How many average- sized eggs in a pound? Repeat with small eggs. With large eggs. Would it be fairer to sell eggs by the pound instead of by the dozen? 2. Boil an egg in a strong solution of cochineal for half an hour. Break open and examine. What property of the shell is shown? What problem does this present in the care of eggs? 3. Tests for freshness. a. Place eggs in a ten per cent salt solution. What is the relation of the freshness of an egg to its specific gravity ? b. Roll up a large sheet of paper into a cylinder. Place an egg in one end and look through the other end. Hold in front of a strong 40 FOOD STUDY light. What may a dark appearance indi- cate? c. Note the feeling of the shell, rough or smooth. d. Shake various eggs. Are all these tests reliable with cold storage eggs? B. Class Experiment. COOKING TEMPERATURE OF WHITE OF EGG. 1. Put a little white of an egg into a test tube and im- merse the test tube in cool water above the level of the egg inside. Hold a thermometer in the egg white, and heat the water gradually, watching the egg carefully. As soon as it becomes opaque remove the tube from the water and note the temperature. Try some of the egg, and notice how tender it is. Replace the test tube with the rest of the egg white and heat as long as the temperature rises. Remove and compare with the first. 2. Cook an egg in boiling water for three minutes. Cook another by keeping it five minutes in water just below the boiling point (about 175° F.). Break and compare consistency. 3. Boil an egg for twenty minutes. Compare with an egg kept in water just below the boiling point for forty-five minutes. C. Class Experiment. BOILING EGGS. 1. Place three eggs in three pints of boiling water

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