Hard and soft cooked eggs^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Text recipe | |
Directions
To cook eggs so that they will be firm all the way through and yet not tough or indigestible, put them in a saucepan of boiling water, cover closely and place on part of the stove where the water will remain very hot, but not boil, and let stand for twenty minutes. To cook eggs so they will be soft, follow the above directions, but let the eggs remain only 10 minutes. It's that easy. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-15-95
Related recipes
- Cooked eggs (hard)
- Cooked eggs (soft)
- Creamed hard boiled eggs
- Fishy hard boiled eggs
- Hard boiled eggs
- Hard boiled eggs (mf)
- Hard cooked eggs
- Hard cooking egg tips
- Hard-boiled eggs
- Hard-boiled salt eggs
- Hard-cooked eggs
- Hard-cooked eggs with cumin, coarse salt, and cayenne
- Hard-cooked eggs with piquant sauce
- How to make perfect hard cooked eggs
- Mock hard-cooked eggs
- Pickled hard boiled eggs
- Pickled hard-boiled eggs
- Soft-cooked eggs
- Stuffed eggs: hard-boiled, steamed, deep
- To hard-boil and peel eggs