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Jellied Eggs

An egg set in boiling water, then cooled to form a gelatinous coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Jellied Eggs

Ingredients

Directions

  1. Place the egg in a cold bowl.

  2. Pour boiling water over the egg.

  3. Cover the bowl with a plate.

  4. Let it stand for 7.5 minutes.

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

Egg
Coagulates as it heats, setting the white and yolk into a soft, jelly-like texture.

The step that matters

Let it stand for 7.5 minutes. The egg cooks gently in water just below boiling. Proteins set gradually, so the white firms while the yolk stays soft. Standing too short leaves the white runny; too long makes the yolk firm.

“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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