Soft-Cooked Eggs and Hard-Cooked Eggs
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 146. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- Place 6 eggs in saucepan. Add enough cold water to cover eggs. Bring to boiling over high heat. Reduce heat so water is just barely simmering, cover.
- For soft-cooked eggs, cook 4 to 6 minutes.
- For hard-cooked eggs, cook 15 minutes. Drain.
- For soft-cooked eggs, add cold water to the pan until eggs are cool enough to handle. Cut off tops and serve in egg cups. Or, cut in half and use a spoon to scoop out yolks into dishes.
- For hard-cooked eggs: fill the saucepan with cold water and let stand 2 minutes. To quickly cool, add a few ice cubes. Drain. Gently tap each egg on the countertop. Roll egg between palms of hands. Peel off eggshell, starting at the large end.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Boiled egg - Two pieces" by Rameshng; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://www.flickr.com/photos/39107352@N08/5930499145. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.