Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 84
To Boil Eggs in the Shell Miss Acton, 1845
Оглавление‘Even this simple process demands a certain degree of care, for if the eggs be brought from a cold larder, and suddenly plunged into boiling water they will frequently break immediately, and a large portion will often escape from their shells. In winter they should be held over the steam for an instant before they are laid in, and they should be put in gently. They should be put into sufficient boiling water to cover them completely.’
TIME: 1. To boil very lightly (for people who like the whites in a partially liquid state) 3 minutes.
2. To cook the whites to a milky consistency, 3 1/2 minutes.
3. To cook the whites firm but leave the yellow liquid, 4 to 4 1/2 minutes; not a second more.
4. To boil hard, 8 to 10 minutes; for salad dressing, 15 minutes.
