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To Boil an Egg
From The art of cookery, 1899
Serves 1
For multiple eggs, pour boiling water over them, let stand, then replace with more boiling water.
Presented as published in 1899. 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
422Calories
14 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein14 g
Carbohydrates76 g
Fiber5.2 g
Sugars0.7 g
Total Fat7.1 g
Saturated Fat1.9 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol186 mg
Sodium1145 mg
Potassium197 mg
Calcium331 mg
Iron33 mg
Magnesium34 mg
Phosphorus165 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7.9 mg
Folate151 mcg
Choline159 mg
Caffeine0 mg
Water422 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 29. The excerpt below is the record exactly as published.
To Boil an Egg. — Pour a pint of boiling water into a small sauce-pan or other vessel, put the ^^^ in it, cover closely, place it where it will keep hot, and let stand for about six minutes. An ^^% so cooked will be evenly done all through without being hard, semi-raw, or slimy, and will be tender, delicate, and delicious. To cook eggs properly in this manner a pint of water should be allowed for each ^%%. And if many eggs are to be cooked at one time the inconvenience of using a large quantity of water can be avoided by pouring boiling Boiling. 71 water upon the egg
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