Soft Cooked Eggs
From Lessons in cooking through preparation of meals, 1912
Serves 2
The albumen of eggs begins to harden at a temperature of 134° F.
Presented as published in 1912. 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 Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 8. The excerpt below is the record exactly as published.
SOFT COOKED EGGS BUTTERED TOAST COFFEE Oatmeal Into the upper part of a double boiler put 2 cups of hot water with Yi teaspoon salt. Place directly over the flame or hot coals, and when the water is boiling, slowly stir into it % cup rolled oats. Let the mixture boil for a few moments, stirring" occasionally, then set over hot water in the lower part of the boiler and cook for at least i hour, preferably 2 hours. Soft Cooked Eggs Put I quart of boiling water into a hot saucepan, gently lower 4 eggs
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