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Whipped Eggs

A dish of beaten eggs cooked in boiling salted water, drained, and served with bacon and optional toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Whipped Eggs

Ingredients

Directions

Make the whipped eggs

  1. Beat the eggs until light.

  2. Pour the eggs into the boiling salted water.

  3. Stir vigorously for 2 minutes.

  4. Drain the mixture in a fine sieve.

Serve

  1. Turn out onto a hot platter and garnish with crisp bacon.

  2. Serve on buttered toast if desired.

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.

Explore the science

What each ingredient does

Eggs
Set into soft, light strands and form the dish's main body when cooked in boiling water.

The step that matters

Stir vigorously for 2 minutes. Vigorous stirring breaks the egg into fine pieces as it sets in the boiling water, so it turns light and whipped rather than forming a single solid mass. Stirring too gently lets the egg clump together.

“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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