To Boil Eggs in the Shell

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (7)
  1. If the eggs are brought from a cold larder, hold them for an instant over the steam from the saucepan before they are laid in.
  2. Gently lay the eggs into the saucepan.
  3. Ensure eggs are completely covered with water.
  4. For eggs that are very lightly boiled, cook for 3 minutes.
  5. To render the whites firm, cook for 4-1/2 to 5 minutes.
  6. For hard-boiled eggs, cook for 8 to 10 minutes.
  7. For eggs used in salad dressing, cook for 15 minutes.
Original Text
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 446held 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 partially 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. To boil very lightly, 3 minutes; to render the whites firm, 4-1/2 to 5 minutes; hard eggs, 8 to 10 minutes (15 minutes for salad dressing.)
Notes
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