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Eggs Cooked Without Boiling
From The national course in home economics, 1917
Serves 1
This method is lighter for delicate stomachs.
Presented as published in 1917. 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
37Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories37 kcal
Protein0.8 g
Carbohydrates8 g
Fiber0.6 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Sodium114 mg
Potassium14 mg
Calcium32 mg
Iron3.4 mg
Magnesium3 mg
Phosphorus7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate14 mcg
Choline1.3 mg
Water41 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 129. The excerpt below is the record exactly as published.
EGGS COOKED WITHOUT BOILING. By this simple process eggs are lighter for delicate stomachs than by plunging them into boiling water. Heat a basin with boiling water till it is thoroughly hot ; then turn off the water and put the eggs to be cooked into it, moving them round so that every part shall receive the heat. Have ready a kettle of boiling water
Cook this with the app: pantry check, scaling, and the assistant.