To boil Eggs to eat in the Shell, or for Salads (No. 547)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (7)
  1. Put the eggs into boiling water.
  2. If you like the white just set, boil for about two minutes.
  3. If you wish the yelk to be set, boil for three minutes.
  4. To boil it hard for a salad, boil for ten minutes.
Preservation Method
  1. Boil eggs for one minute to preserve them for twelve months in a sweet and palatable state.
  2. When wanted for use, boil them in the usual manner.
  3. Note: The white may be a little tougher than a new-laid egg, but the yelk will show no difference.
Original Text
To boil Eggs to eat in the Shell, or for Salads.—(No. 547.) The fresher laid the better: put them into boiling water; if you like the white just set,338-† about two minutes boiling is enough; a new-laid egg will take a little more; if you wish the yelk to be set, it will take three, and to boil it hard for a salad, ten minutes. See No. 372. Obs.—A new-laid egg will require boiling longer than a stale one, by half a minute. Tin machines for boiling eggs on the breakfast table are sold by the ironmongers, which perform the process very regularly: in four minutes the white is just set. N.B. “Eggs may be preserved for twelve months, in a sweet and palatable state for eating in the shell, or using for salads, by boiling them for one minute; and when wanted for use let them be boiled in the usual manner: the white may be a little tougher than a new-laid egg, but the yelk will show no difference.”—See Hunter’s Culina, page 257.
Notes
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