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Huevos pasados por aqua (Lightly Boiled Eggs)
From Banquets of the nations, 1911
Serves 4
A simple breakfast option.
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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 234. The excerpt below is the record exactly as published.
Huevos pasados por aqua (Lightly Boiled Eggs) Sopa de Arroz Sopa Nacional (Rice Soup) (Soup National) Bacalao a la Viscaina (Stewed Cod and Tomatoes) Olla Podrida Risto (Stew) Chuletas de Tocino y Salsa Catalan (Pork Cutlets and Catalan Sauce) Apio al Jugo Tomate Toreador (Stewed Celery) (Stuffed Tomatoes) Asado de Abutarda (Braised Bustard) Ensalada (Salad) Leche Crema Tajadas de Pan (Cream Biscuits) (Bread Fritters) Ron Crema Garapinada (Rum Cream Ice) Fruta (Fruit) 587 BANQUETS OF THE NATIONS Huevos pasados por aqua. (Lightly Boiled Eggs.) Have ready some boiling water, into which place some eggs
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Cook this with the app: pantry check, scaling, and the assistant.