Boiling eggs is a simple job, but not everyone does it perfectly. There are three ways of doing it; a good cook finds the method that suits her best, and sticks to it.
I. Bring to the boil sufficient water to cover the eggs. Gently place the eggs in the water, set the egg-timer, or make a note of the time, and cook from 3–4½ min., according to taste. Take out the eggs, tap each lightly, once, with the back of a spoon, and serve.
Put the eggs into a pan containing cold water and bring to the boil. When boiling-point is reached, start timing. Cooking will take a little less time than with Method I.
This method is, in effect, coddling, and it produces an egg with a softer white than if actually boiled. Have a pan of boiling water ready, put in the eggs, cover the pan and turn off the heat. Let the pan stand for 6–8 min., according to the degree of softness required.