The 1901 Cookbook Archive
No. 1676 — Soft-Boiled Eggs
English historical translation of Molokhovets recipe No. 1676 from the 1901 Russian cookbook, retaining original methods and measures.
Wash eggs, lower into boiling water and cook for two to two and a half minutes, counted from when boiling resumes.
Serve under a hot napkin.
Historical editorial note: These historical times produce soft eggs; use appropriate modern egg-safety precautions.
Original source: Read Russian recipe No. 1676. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.