301. Eggs Plain Boiled

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

This is the most simple of all things to cook, and yet is the least attended to; and I am never surprised, when I am travelling, to find the eggs either too much or too little done. They will not take the trouble to distinguish a large one from a small one. Whilst some weigh only an ounce and a half, others weigh two and a half; but as that is a whim of nature, and the servants are so fond of a