Soft Cooked Eggs
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 14. The excerpt below is the record exactly as published.
SOFT COOKED EGGS. Method I. Boil water, remove to back of range, put in eggs, cover and allow to stand from 3 to 5 minutes for one or two eggs; from 5 to 8 minutes for several
Cook this with the app: pantry check, scaling, and the assistant.