Hard Boiled Eggs
From Sea Cookery, 1911
This method ensures the egg is nicely done without overcooking.
Presented as published in 1911. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 11. The excerpt below is the record exactly as published.
hard boiled eggs. If you are afraid of cooking a number of eggs this way, try the experiment with one only, and you will see for yourself. The explanation is this. Albumen, or as it is better known, white of egg, coagulates at a temperature of 160 degrees. The boiling water is 212 degrees. When the cold eggs are plunged into the water the temperature is lowered, but there is more than suffi- cient heat left to cook the eggs. It takes longer for the heat to travel to the centre, by this method, but the albumen nearest the shell is not toughened owing to the amount of heat being less than when actually boiled. Another good way is to put the eggs into a pan with just enough cold water to cover them. P
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