The 1901 Cookbook Archive
No. 287 — Hard-Boiled Eggs for Sorrel and Spinach Shchi
Complete English translation of Molokhovets recipe No. 287 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Wash four to six eggs and lower them into boiling water. Once the water returns to the boil, cook for no less than ten minutes.
Lift the eggs with a perforated spoon into a stoneware bowl and pour over cold water, so that their shells are easier to remove.
Cut each egg in half lengthwise with a very sharp knife, or serve them whole. Whole eggs may be placed directly in the soup tureen with the shchi.
Original source: Read the Russian recipe No. 287. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.