An Improved Automatic Egg Boiling Apparatus.
Year: 1891

page_text: Date of Application, 29th May, 1891-Accepted, 18th July, 1891
COMPLETE SPECIFICATION.
An Improved Automatic Egg Boiling Apparatus.
I JULES ESNARD, Gentleman of 2 Boulevard de Strasbourg Paris in the
Republic of France do hereby declare, the nature of the said invention and in.
what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement:-
The object of this invention is to automatically boil or cook eggs to a degree of
nicety to suit the taste.
By the methods generally employed for boiling eggs they are frequently
imperfectly cooked, as the custom is to plunge them into boiling water, so that the
outside surface only is cooked.
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The boiling should be gentle and automatically regulated in order that the eggs
may be uniformly cooked throughout.
The apparatus for effecting this is illustrated by the two accompanying sheets of
drawings.
Fig. 1 Sheet 1 is a vertical section of the egg boiler as it appears whilst cooking
is going on.
Fig. 2 Sheet 2 is a similar view the cooking being accomplished.
Fig. 3 Sheet 1 is a plan.
The same letters of reference indicate like parts in the respective figures.
The apparatus consists of a vessel a of cylindrical or other form mounted on four
feet a. a, and furnished with two handles a a², the vessel can be mounted on the
feet in any convenient manner, as for example a crown a³, to which the feet are
soldered or rivetted.
The feet also serve to support a spirit or other lamp, this lamp which is
cylindrical or otherwise formed is connected to the feet by four small arms b',
soldered or rivetted to the feet.
A cap 2, covers the burner 63, when the apparatus is not in use; this cap screws
or otherwise fixes on the lamp.
In lieu of the lamp any other suitable heating appliance may be employed, which
admits of regulating the intensity of the heat.
At the bottom of the vessel à crossbar with four arms c. c', is situated, in the
centre of which an upright tube d is fixed.
This tube d, serves as centre and guide to the automatic arrangement regulating
the cooking, and which consists of the following parts viz.: a metal disc or plate e,
soldered near the bottom to a vertical tube, open at the lower part and closed at
the top. This tube f, is furnished at the bottom with a ring, the internal
diameter of which is almost equal to the diameter of the centre tube d, on which
this ring with its tube f, can freely slide.
The disk or plate e, is surmounted by a series of rings g, borne by pillars g',
screwed to the disk, which latter is stamped with cavities e, corresponding in
number with the rings, and destined in conjunction with these rings to support the
eggs whilst boiling. The inner tube d, is provided with a groove or cut ³, in
which the end of a triangular metal piece h, rests, and pivots on an axis borne on a
shoulder of the outer tube f
The long or vertical arm of the piece h, rests on a roller k, with which the end
of a lever 7, hinged to the disk e, is supplied.
The lever l, at or near its centre bears a key or touch 1, which in the position
shown Fig. 1 rests lightly in the centre of a metal membrane. This membrane
which is undulated, forms one of the bottoms of a vessel or receptacle m. m³, which

page_text: .
is filled with a liquid such for example as alcohol or its equivalent to the exclusion
of air, and whose boiling point coincides with the temperature requisite for the
desired amount of cooking the other plate m¹ is also a metal membrane undulated
or corrugated like the first, which increases the heating surface.
The vessel or receptacle comprised by the membranes m m is fixed to the
plate e and the key or touch may be connected either to the lever 1, or to the
membrane m.
This key can also be constructed so as to come in contact with the membrane or
the lever (according to its method of mounting) or to separate more or less the
contact of the surfaces, in order to more or less delay the liberating mechanism
hereafter described. In order to limit the penetration of the small arm of the
angular piece h, in the groove or cut of the central tube d, this latter tube is
furnished with a ring, which helps to form the groove d', aided by a cutting
round the circumference of the tube as shown in the drawing, which allows of
placing the tube, over the tube, without any inconvenience.
In the position shown Fig. 1 the centre tube d is shown as compressing a inore
or less powerful spiral spring in the outer tube f. The expansion and contraction
of this spring assists the movement of the automatic mechanism.
Action of the apparatus-The apparatus as illustrated is intended to cook six
eggs at a time, but it may be constructed to contain more or less. The eggs are
placed in the rings g, their points resting on the plate or disk e; to effect this, the
plate is removed and as the edge of this plate is bent up vertically the whole can
be deposited solidly on some resting place, after which the automatic mechanism is
put into proper order by putting the tube f, over the tube d, the spring r, is then
compressed till the horizontal arm of the angle piece h, is locked in the groove or
cut part d' the vertical arm of this piece h, then rests on the roller k, so that the
point of contact of this roller on the said vertical arm is a little below the horizontal
and pivotting axis of the lever 7.
Whilst preparing this the lamp b, is lighted for heating the requisite quantity of
water, previously poured into the vessel a. The automatic mechanism is then
placed in the water, and if desired the whole is covered with a lid n.
The gradual and progressive increase of the temperature of the water also acts
progressively on the eggs.
When the temperature has reached the requisite height for the degree of cooking
desired, the ebullition of the liquid or alcohol in the vessel m. m¹ raises the lever 1,
and forthwith by the action of the expansion of the spring r, the angle piece his
disengaged from the groove d', and the plate e, rings g, and tube f, as well as the
eggs are raised above the water. Thus the cooking is gently and automatically
effected.
The limit of expansion of the spring r, is caused by a washer r¹, (on which the
last spiral of the spring rests) abutting against the rim of the ring at the
bottom of the tube.
The cooking of the eggs resulting from the gradual raising of the temperature
of the water in a vessel a is completed when the temperature of the liquid or
alcohol contained in m. m', reaches boiling point consequently it suffices to either
check or hasten this ebullition, to effect a more or less complete cooking.
In regulating the combustion of the lamp for increasing or diminishing heat
so in like manner is the ebullition of the alcohol in the vessel m. m' effected,
and thus the degree of boiling is regulated for cooking the eggs to suit
requirements.
This regulation can also be produced by modifying the contact of the lever 1,
and membrane m, so as to render the action of the vessel m. m³, on the liberation
of the lever, more or less prompt in action.
In all cases it is understood that the cooking of the eggs is gradually performed
and is produced at a temperature much below the boiling point of water, since the
alcohol in m. m³, boils much below 100° Centigrade.

page_text: Having, now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed I declare that what I
claim is
1. The apparatus for cooking or boiling eggs at a temperature much below the
boiling point of water by a gentle progressive and very uniform and homogeneous
method effected by aid of a suitable lamp, or stove, and automatically regulated by
aid of the liberating mechanism, brought into play by the temperature of the
alcohol or some equivalent liquid contained in the vessel m. m³, plunged into the
cooking water.
2. The automatic egg boiling machine consisting of the vessel a, which is filled
with water, and heated by a lamp filled with essence, spirit, gas, or by a suitable
stove, the plate e, rings g, and tube f, the latter adjusted to a centre tube d, resting
on cross bars c. c', at the bottom of the vessel a, and connected to the tube d, by
means of the angle piece h, which is kept in position by a pivotting lever 1, which
rests in the small vessel m. m', fixed to the disk e, containing a liquid brought to
boiling point determined by the degree of cooking desired. I claim also the
spring, compressed in the tube f for co-operating with the liquid in ebullition
in m. m to effect the liberation of the mechanism above referred to, whilst at
the same time lifting the disk e and cooked eggs with their support out of the
water.
Dated this 20th day of Mar 1891
A. C. HENDERSON & Co.,
46, Southampton Buildings, Agents for the Applicant.