Soft-boiled Eggs

Ingredients

• one dozen eggs
• a pat of fresh butter
• the pepper-cruet
• salt-cellar
• a plate of cold loaf-bread

Method

1. 1

   Use an egg-boiler to boil the eggs for one to two minutes depending on preference.

2. 2

   Serve with butter, pepper, salt, and cold bread.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 25. The excerpt below is the record exactly as published.

Soft-boiled Eggs.— Hard-boiled Eggs.— Poached Eggs.— Omelet Plain. — A Very Superior Omelet. — Baked Eggs. — Shirred Eggs. — Deviled Eggs. — Scrambled Eggs. — Eggs & la Cr^me. — Omelet of Eggs. — Beef Omelet.— Potato Omelet. — Ham Omelet. — Stuifed Eggs. Soft-boiled Eggs. Although one of the simplest articles of food, there is nevertheless art in preparing a soft-boiled egg — so great an art that every householder is advised to provide her- self with an egg-boiler. This is a little apparatus made of block-tin, furnished with a receptacle for hot water and a two-storied waiter for holding at least one dozen eggs. On top of the handle, around which the lid fits closely, rests a three-minute glass, enabling one to judge precisely of the time that his egg has been boiling, provided always that the water is assuredly boiling when poured over the eggs. The taste of the persons for whom the eggs are cooked must be ascertained and particularly attended to, if satisfaction is to be expected from the process. For most persons one minute and a half is allowed for having them just right ; but others, again, like only one minute, and yet others two. When soft-boiled eggs are served there should be placed conveniently a pat of fresh butter, the pepper-cruet, salt-cellar, and a plate of cold loaf -bread

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