Eggs Steamed in the Shell
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Eggs put into hot water and kept away from the fire are much better than eggs actually boiled for only a short time.
- The greater the number of eggs to be cooked, the greater the amount of water that must be used.
- To cook four eggs, put them into a kettle, pour over them two quarts of water, cover the kettle and allow them to stand for ten minutes.
- Lift them from the water, put them into a large bowl, cover with boiling water, and send at once to the table.
- The whites will be coagulated, but should be soft and creamy, while the yolks will be perfectly cooked.
- If you should add six eggs to this volume of water, lengthen the time of standing.
- A single egg, dropped into a quart of water, must stand five minutes.