Eggs Cooked without Boiling
From Cassell's dictionary of cookery, 1892
Serves 2
Said to be lighter and better for delicate stomachs.
Presented as published in 1892. 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 495. The excerpt below is the record exactly as published.
Eggs Cooked without Boiling.— By this very simple process eggs are said to be lighter and better adapted to delicate stomachs than by the old and general plan of boiling. Proceed as follows : — Heat a basin with boiling- water till it is thoroughly hot ; then throw 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.