Soft-Cooked Eggs II

Name: Soft-Cooked Eggs II
Ingredients: Place the eggs in the water with a spoon.; Put enough boiling water into a saucepan, allowing one pint of water for two eggs and an extra cupful for each additional egg.

From Household science and arts, 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 Household science and arts (1913) by Josephine Morris, page 27. The excerpt below is the record exactly as published.

SOFT-COOKED EGGS. I Put eggs unbroken into a saucepan; cover them with cold water, about one pint of water to 2 eggs. Set the saucepan over the fire, and as soon as the water boils remove the eggs and serve them in hot cups. SOFT-COOKED EGGS. H Put enough boiling water into a saucepan, allowing one pint of water for two eggs and an extra cupful for each additional egg. Place the eggs in the water with a spoon.

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