Boiled Eggs
Ingredients
Directions
Prepare
Test the eggs for freshness by dropping them into a pan of cold water; the ones that sink first are the freshest.
Cook and serve
Place the fresh eggs in a tin pail and pour the boiling water over them.
Cover the pail and set it aside where it will stay hot but not boil for 10 to 12 minutes.
Serve the eggs directly from the shell.
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 substance; the whites and yolks set gently as the residual heat cooks them.
- Boiling water
- Supplies the heat that cooks the eggs without direct contact with a flame.
The step that matters
Holding the eggs in hot water without boiling. Keeping the water hot but below a boil cooks the eggs gradually. Too much heat can make the whites rubbery and cause the yolks to turn chalky or grey at the edges.
“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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