EGGS that are cooked soft, or jellied, may be used for any meal in which plain EGGS can be served. When properly prepared, they are both digestible and attractive, and any person who is able to eat EGGS at all can eat them in this form.
To prepare soft-cooked, or jellied, EGGS, first bring to the boiling point sufficient water to cover well the desired number of EGGS, which is usually 1 pint of water to each egg. Then drop the EGGS into the water carefully, remove the pan from the fire, place a cover on it, and set it on the back of the stove, where the water will not heat further nor cool too rapidly. Allow the EGGS to remain in the water for 5 minutes.
When EGGS cooked in this manner are served, they will be found to be the consistency of jelly all the way through. This method of cooking is preferable to boiling them for 3, 4, or 5 minutes, because boiling cooks the white just inside the shell very hard, while the yolk of the egg remains liquid.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)