Boiled Egg
Ingredients
Directions
Heat 2 tablespoons of water in a basin.
Break 1 fresh egg into the water and stir well until set but not stiff.
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
- Egg
- Provides the protein that sets into a soft, tender mass as it cooks in the hot water.
The step that matters
Stirring the egg into the water. Stirring while the egg sets breaks up the white into soft curds rather than a single solid sheet. Stop once it is set but still soft, because continued heat tightens the proteins and makes the egg stiff and rubbery.
“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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