Recipe Manuscript

Kokta Ägg

Name: Kokta Ägg
Prep time: PTPT5M
Cook time: PTPT10M
Yield: 1
Cuisine: American
Ingredients: Fresh eggs (as many as desired); Clean water (enough to submerge eggs)

"Boiled Eggs"

1889

From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika

Written by C. A. (Charles A.) Vallentin

Age of Gastronomy (1800 - 1900)American European Beginner Breakfast Lunch Snack

Original Recipe • 1889

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Kokta Ägg

"Äggen tvättas väl och nedläggas sedan i ett nät eller äggkorg uti kokande vatten, som bör vara rent och godt, ty eljest kunna äggen lätt taga smak deraf. Äro lagom efter 3—3½ minuters kokning. Den som önskar hvitan stelnad, men gulan fortfarande lös, låter äggen koka 5 minuter. Önskas äfven gulan hård, så kokas de i 10 minuter. Äggens neddoppande i kallt vatten genast efter kokningen underlättar skalningen och afhåller äggen från att hårdna af sin egen hetta. Gamla ägg bli fortare kokta än nyvärpta. Det bästa sättet att koka ägg är att lägga dem i kallt vatten och få blott ett uppkok. Ett annat sätt att koka ägg är att lägga dem i kokande vatten, aflyfta kastrullen af elden efter 1 minut, låta äggen ligga qvar 5 minuter, upptaga och aftorka dem."

English Translation

"The eggs are washed well and then placed in a net or egg basket into boiling water, which should be clean and good, otherwise the eggs can easily take on its taste. They are just right after 3—3½ minutes of boiling. If the white is desired to be set but the yolk still soft, let the eggs boil for 5 minutes. If you also want the yolk hard, then boil them for 10 minutes. Plunging the eggs in cold water immediately after boiling makes peeling easier and prevents the eggs from hardening from their own heat. Old eggs cook faster than freshly laid ones. The best way to boil eggs is to put them in cold water and just bring it to a boil. Another way to boil eggs is to put them in boiling water, remove the pot from the heat after 1 minute, let the eggs remain for 5 minutes, then take them out and dry them."

Note on the Original Text

The recipe is written in formal, detailed Swedish, with some spellings and expressions no longer in use. Explanations are given in a step-by-step manner, often addressing several methods to achieve varied results—a hallmark of practical cookbooks from the period. The spelling uses 'qvar' for 'kvar' and 'af' for 'av,' reflecting older Swedish orthography. The technical language assumes the reader is familiar with basic kitchen skills, but it is unusually thorough for such a simple dish, showing the pedagogical intent.

Modern Kitchen Interpretation

Recipe's Origin

Praktisk, illustrerad kok-bok för Svenskarne i Amerika - Click to view recipe in book

Title

Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)

You can also click the book image above to peruse the original tome

Writer

C. A. (Charles A.) Vallentin

Era

1889

Publisher

Svenska bok-och musikhandelns förlag

Background

A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.

Kindly made available by

Library of Congress

Historical Background of the Recipe

Learn about old traditions

This recipe originates from 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in 1889 by C.A. Vallentin for Swedish immigrants in the United States. The book reflects the essential role eggs played in Swedish and Scandinavian-American kitchens. At the time, continuity with home traditions was important, and recipes often address not only technique but practical concerns—like how water quality and egg freshness affect the final product. The instructions emphasize resourcefulness and adaptation to ingredients and tools available in a new country.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In the late 19th century, eggs would have been boiled in a heavy iron or enamel pot over an open flame or stove. A simple egg basket or mesh net was used to lower and retrieve eggs, while a kitchen towel or wooden spoon helped cool and dry them. A bucket or large bowl was used to hold cold water for cooling the eggs, and no timers were available, so cooks kept time by the clock or intuition.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

5 mins

Cook Time

10 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

Fresh eggs (as many as desired)
Clean water (enough to submerge eggs)

Instructions

Begin by thoroughly washing the eggs under cold, running water.
Prepare a saucepan with enough clean, fresh water to fully submerge the eggs.
Bring the water to a rolling boil.
Using a slotted spoon or a fine mesh basket, gently lower the eggs into the boiling water.
For soft-boiled eggs (set whites, runny yolks), cook for 3 to 3.5 minutes.
For eggs with set whites and slightly runny yolks, cook for 5 minutes.
For hard-boiled eggs (fully set yolks), cook for 10 minutes.
Immediately after boiling, transfer the eggs to a bowl of cold water or run cold water over them to cool.
This stops further cooking and makes peeling easier.
Note that older eggs peel more easily and cook slightly faster than very fresh eggs.
Alternatively, you can place eggs in cold water, bring just to a full boil, and then remove from heat, letting them sit in the hot water until done.
Another method is to start with boiling water, add the eggs, boil for 1 minute, remove from heat, and let the eggs sit in the hot water for 5 minutes before peeling.

Estimated Calories

70 per serving

Cooking Estimates

Preparing eggs and water only takes a few minutes. Cooking time depends on how you like your eggs: about 3-10 minutes in boiling water. Each boiled egg has about 70 calories and counts as one serving.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.