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To Boil Eggs to Cal in the Shell, or for Salads

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Boil Eggs to Cal in the Shell, or for Salads

Ingredients

Directions

  1. Put the eggs into boiling water.

  2. For a soft white, boil for 2 minutes; for a set yolk, boil for 3 minutes; for hard-boiled, boil for 10 minutes.

  3. Use fresher eggs for better results.

  4. If preserving, boil for 1 minute and store for up to 12 months.

Recipe from a historical cookbook (Internet Archive).

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.

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