Whipped Eggs
Ingredients
Directions
Break the eggs into hot water and boil for two minutes.
Pour off the water and beat the eggs thoroughly.
Season with salt and serve on toast.
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.
Explore the science
What each ingredient does
- Eggs
- Form the body of the dish; beating breaks up the cooked egg and traps air for a light, soft texture.
The step that matters
Pour off the water and beat the eggs thoroughly. Beating breaks the partly set egg into fine pieces and incorporates air, which gives the soft, whipped texture. Thorough beating is what turns the boiled egg into a spreadable mass.
“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.
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