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To Cook Eggs in the Shell Without Boiling Them
From Modern cookery, in all its branches, 1884
Serves 1
This method results in eggs that are delicately cooked and suitable for those who dislike traditionally boiled eggs.
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
90Calories
7 gProtein
4 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein6.7 g
Carbohydrates4.4 g
Fiber0.3 g
Sugars0.2 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium128 mg
Potassium76 mg
Calcium44 mg
Iron2.6 mg
Magnesium7.5 mg
Phosphorus103 mg
Zinc0.7 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)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate30 mcg
Choline148 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 392. The excerpt below is the record exactly as published.
TO COOK EGGS IN THE SHELL WITHOUT BOILING THEM. {An admirable receipt .) This mode of dressing eggs is not new ; it seems, indeed, to have been known in years long past, but not to have received the attention which its excellence deserved. We saw it mentioned with much commendation in a most useful little periodical, called the Cottage Gardener , and had it tested immediately with various modifications and with entire success. After many trials, we give the following as the best and most uniform in its results of our numerous experiments. First, put some boiling water into a large basin — a slop-basin for example — and let it remain for a few seconds, then turn it out, lay in the egg (or eggs)
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