{"id":7318,"slug":"boiled-eggs","title":"BOILED EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","water"],"ingredients_norm":["egg","water"],"steps":["Soft-boiled eggs may be prepared in two ways: drop carefully into boiling water and boil three minutes, or place in a covered vessel of boiling water and allow to stand in a warm place (but not on the stove) for ten minutes.","Hard-boiled eggs should be cooked in boiling water for fifteen or twenty minutes and then dropped in cold water to prevent the yolk from turning dark."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w55:14","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b58aeff53e6a4dc69eccb25e4a19e67c812cfb2cad720dc568c9fc86efaadcbc","created_at":"2026-08-02T16:59:14Z","updated_at":"2026-08-02T16:59:14Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-eggs"}