Soft-Cooked Eggs - Recipe No. 2
From Domestic science (Clark, Cornell home economics), 1911
Egg recipes are not very accurate, as in different cases it will take the water different lengths of time to boil.
Presented as published in 1911. 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 Domestic science (Clark, Cornell home economics) (1911) by Ida Hood Clark, page 82. The excerpt below is the record exactly as published.
Soft-Cooked Eggs — Recipe No. i. Allow 1 pt. water for 2 eggs. When the water boils, lower the eggs into it with a spoon. Remove at once from the fire and let it stand covered about 6-10 m. Recipe No. 2. Place eggs in "saucepan
Cook this with the app: pantry check, scaling, and the assistant.