Lexic.us

Definition of Soft-boiled

1. Adjective. Easily moved to pity or sorrow. "A softhearted judge"

2. Adjective. (eggs) having the yolk still liquid. "Soft-boiled eggs"

Definition of Soft-boiled

1. Adjective. (context: of a boiled egg) cooked to a soft consistency with the yolk still runny ¹

2. Adjective. softhearted or sentimental ¹

¹ Source: wiktionary.com

Lexicographical Neighbors of Soft-boiled

sofabed sofabeds sofar sofars sofas sofer soferim sofers soffioni soffit

soffits soffrito soffritos soficity soft soft-boiled (current term) soft-cast steel soft-coated wheaten terrier soft-core soft-cover

soft-cover book soft-finned soft-finned fish soft-footed soft-handed soft-headed soft-hearted soft-key soft-nosed soft-pedal

Literary usage of Soft-boiled

Below you will find example usage of this term as found in modern and/or classical literature:

1. A Treatise on the Practice of Medicine by George Bacon Wood (1858)
"The farinaceous substances, fresh fruits, milk, (•biers, soft boiled eggs, soup, and the lighter meats, should be employed. Article III INFLAMMATION OF THE ..."

2. The Diseases of Infancy and Childhood: For the Use of Students and by Luther Emmett Holt (1897)
"A soft-boiled or poached ess 8 to 7 am).—1. A glass of milk with stale ... A soft boiled egg »adding or junket, In small quantities as dessert with any ..."

3. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1913)
"Eggs.—Raw or in bouillon, soft-boiled. Drinks. ... Fish.—Raw, broiled, or slewed oysters, boiled rock or bass. Eggs.—Raw, soft boiled. Farinaceous Foods. ..."

4. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1906)
"Eggs.—Raw or in bouillon, soft-boiled. Drinks—Milk with Vichy or lime-water. tapioca served in milk or bouillon. THIRD WEEK.—Broths. ..."

5. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1909)
"Eggs.—Raw, soft-boiled, poached. Vegetables.—Asparagus, spinach, peas (mashed and strained), potatoes (baked or mashed), turnips, carrots (mashed and ..."

6. Diet in Health and Disease by Julius Friedenwald, John Ruhräh (1906)
"Eggs.—Raw or in bouillon, soft-boiled. Drinks. ... Eggs.—Raw, soft boiled. Farinaceous Foods.—Rice, cornstarch, sago, tapioca, arrowroot, grits, ..."

7. Virginia Cookery-book by Mary Stuart Smith (1912)
"Stuffed soft-boiled EGGS. ALTHOUGH one of the simplest articles of food, ... When soft-boiled eggs are served there should be placed conveniently a pat of ..."

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