Boiled Eggs
Ingredients
Directions
Prepare
Wash the eggs and place them in warm water until ready to cook.
Bring water to a boil in an egg-boiler or other vessel.
Cook and serve
Transfer the eggs to the boiling water and immediately remove from heat.
Cover the vessel tightly and wrap it in a thick cloth to retain heat.
Let the eggs sit in the water for six minutes before transferring to cups or glasses.
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
- Their proteins set with heat, firming the white and yolk into a cooked texture.
- Boiling water
- Carries heat to the eggs' shells, cooking the contents evenly from the outside in.
The step that matters
Let the eggs sit for six minutes after removing from heat. Residual heat keeps cooking the egg after it leaves the water. Timing the rest carefully sets the yolk to the desired firmness and avoids an overcooked, chalky yolk with a grey-green ring.
“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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