Plain Boiled Eggs

Ingredients

• half a pint of water
• one heaped teaspoonful of salt
• the eggs

Method

1. 1

   Into half a pint of water put one heaped teaspoonful of salt, and when the water boils put in the eggs carefully.

2. 2

   Do not let the water boil too fast, otherwise it will crack the shells.

3. 3

   The time required to boil an egg with the white just set and yolk soft varies from 2.5 to 4 minutes.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 79. The excerpt below is the record exactly as published.

Plain Boiled Eggs . — This seems a simple thino- and yet how many will attend to the cooking of an _f§ pypy’y. It IS not surprising when travelling find fmc ? °f e?gs u-‘ hote,s and restaurants to nnd this most simple thing badly done— either over p-ubihdariCOOkefd' Tr0ubIn wiI1 not be taken to distin- L “hiarge from a small one, some eggs weighing but half an ounce, others to 2 ounces; but as d?ffnlS a whl"t!-of Nature- servants will not see the difference in this, and nearly all the cookery books say that they should be boiled for three minutes, and so .hree minutes is given, with varying results. The time, therefore, required to boil an egg with the white just set and yolk soft varies from 2 J to four minutes. T44 THE HOUSEHOLD t Into half a pint of water put one heaped teaspoonful of salt, and when the water boils put in the eggs

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