CookEat Recipe
Boiled Eggs
Twelve briefly boiled eggs served in six egg cups. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0486. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : The selected soft-service route uses specifically pasteurized intact-shell eggs suitable for that use and their handling directions. The historical three-minute guide does not establish pasteurization or an ordinary-egg safety endpoint. Limites : Egg sizes, exact product handling directions, achieved softness and actual cook time remain variable. Source six cups do not determine diners or eggs per cup.
Method
Steps
Step 1
Select twelve commercially pasteurized intact shell eggs specifically suitable for soft service, keep chilled and follow their product directions. Bring sufficient water to a boil and lower in the twelve eggs.
Step 2
Use the printed three-minute boil as the historical guide for this selected pasteurized-shell product, not as a pasteurization process for ordinary eggs. Lift with a skimmer and serve promptly on a hot napkin-lined dish with six egg cups available.
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