Soft-Cooked Eggs
From Foods, their selection and preparation, 1935
Soft-cooked eggs may be served in or out of the shell, but they should be opened immediately to prevent further cooking.
Presented as published in 1935. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 94. The excerpt below is the record exactly as published.
water to cover the eggs by one-fourth inch. Set the pan over the heat. Bring the water to the boiling point and turn off the heat. For soft-cooked, let the eggs remain in the hot water from two to four minutes, depend¬ ing upon the size and the softness desired. Set the pan aside at once if necessary to stop the boiling. When done, cool the eggs in running cold water, just enough so that they may be opened at once. For hard-cooked, bring the water to the boiling point, turn off the heat, and cover the pan. Let the eggs remain in the hot water 15 minutes. Cool immediately under running cold water. For a boiling-water start: Place the eggs in a pan and add enough boiling water to cover the eggs by one-fourth inch. For soft-cooked, cover the pan and let the eggs stand in the hot water for six' to eight minutes* Cool slightly and open the eggs at once. Soft-cooked eggs may be served in or out of the shell, but they should be opened immediately to prevent further cooking. For hard-cooked, after the eggs
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