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To Boil Eggs in the Shell
From Modern cookery, in all its branches, 1884
Serves 1
Ensure eggs are at room temperature before boiling to prevent cracking.
Presented as published in 1884. 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
Sodium72 mg
Potassium69 mg
Calcium29 mg
Iron0.9 mg
Magnesium6.3 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
Water63 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 393. The excerpt below is the record exactly as published.
TO BOIL EGGS IN THE SHELL. Even this very simple process demands a certain degree of care, for if the eggs be brought from a cold larder, and suddenly plunged into boiling water they will frequently break immediately, and a large portion will often escape from the shells. In winter they should be * For a sea-store, an old and experienced cook from on board a man-of-war, directs eggs to be rubbed with salt butter, and packed in layers with plenty ot bran between them. He says that the salt penetrates the shell, and tends preserve the eggs, which will require no additional salt when eaten. We give th* information to the reader as we received 448 MODERN COOKERY. [chap. XXII. held for an instant over the steam from the saucepan before they are laid in, and they should be put gently into it. Three minutes will boil them sufficiently for persons who like the whites in a par- tially liquid state. Five minutes, exact time , if they be fresh and fine, will harden the whites only, and leave the yolks still liquid. Few eaters require them more dressed than this ; but eight or ten minutes will render them hard. Eggs should always be cooked in sufficient water to cover them completely
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