BOILED EGGS

Soft-boiled eggs should have the albumen creamy, not hard. To obtain this, slow heat is required. Hence receipt No. 1 is recommended. No. 2 gives a soft egg, but the time is difficult to determine exactly. No. 3 gives satisfactory results. To have eggs hard boil them for twenty-five minutes. The yolks will then be dry and mealy. When done, place them in cold water for fifteen minutes. Then roll them lightly on the table to crush the shells, which can then be peeled off easily, leaving the surface smooth and white. Use a sharp, thin knife for cutting them so the pieces will be clean and smooth.