Hard-Cooked Eggs

Name: Hard-Cooked Eggs
Ingredients: 1 dozen eggs; cold water

From A text-book of cooking, 1915

Eggs may also be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer.

Presented as published in 1915. 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

858Calories

76 gProtein

4 gCarbs

57 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein76 g

Carbohydrates4.3 g

Fiber0 g

Sugars2.2 g

Total Fat57 g

Saturated Fat19 g

Monounsaturated Fat22 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol2232 mg

Sodium861 mg

Potassium828 mg

Calcium343 mg

Iron11 mg

Magnesium74 mg

Phosphorus1188 mg

Zinc7.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A960 mcg

Vitamin E6.3 mg

Vitamin K1.8 mcg

Vitamin B61 mg

Vitamin B125.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2.7 mg

Niacin (B3)0.5 mg

Folate282 mcg

Choline1764 mg

Caffeine0 mg

Water694 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 39. The excerpt below is the record exactly as published.

Hard-cooked Eggs. 1 — Place eggs in cold water

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