4. Boiled Eggs.
Ingredients
Directions
Boil the eggs
Put one egg at a time from a tablespoon into boiling water.
Allow the water to boil for three or four minutes, depending upon the preference of those served.
Serve
Remove the eggs, and serve at once.
The hard‑boiled egg should remain in the boiling water half an hour.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Eggs
- Egg white and yolk proteins set with heat, giving the eggs their firm texture.
The step that matters
Timing the boil. Egg proteins set progressively as heat reaches the yolk, so a minute or two changes whether the yolk is soft or firm. Boiling too long can leave a grey-green ring around the yolk.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More boiled eggs recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.