Hard Eggs in Gravy
Ingredients
Directions
Prepare the eggs
Boil the eggs for 4 to 5 minutes until lightly cooked.
Plunge the eggs into cold water to easily remove the shells.
Simmer in broth
In a saucepan, heat enough seasoned broth to cover the eggs.
Simmer the eggs in the broth for 5 minutes.
Serve
Serve the eggs whole on a piece of toast moistened with the broth or on a buttered slice of French roll.
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
- Provide the main protein; their whites and yolks set with heat to form the dish's body.
- Broth
- Adds savoury flavour and moisture, softening the toast or roll it is served on.
- Toast or buttered french roll
- Gives a base that soaks up the broth and holds the eggs.
The step that matters
Removing the shells after the cold-water plunge. Cooling the boiled eggs quickly contracts the egg and loosens the membrane from the shell, so the shells peel off more cleanly and the eggs stay intact for serving whole.
“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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