Boiled Eggs

Oeufs a la Coque

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Preparation info

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Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Have handy a saucepan of boiling water. Use only fresh Eggs. Put them in the boiling water without cracking the shells. If you desire Soft-Boiled Eggs, or Oeufs Mollets, let the Eggs boil from two minutes to two minutes and a half by the clock, keeping the exact time, minute by minute. The whites will then be set. If you desire the yolk to be set also in the Soft-Boiled Egg, let the Eggs boil three minutes, but not a second longer. For Hard-Boiled Eggs, five minutes is sufficient. Bear in mind always that the water must be boiling hard before you put the Egg into it, and that the exact time for boiling must be followed by the clock or with the watch in hand.