To Boil Eggs in the Shell

Even this very simple process demands a certain degree of care, for if the eggs be brought from a cold larder, and suddenly plunged into boiling water they will frequently break immediately, and a large portion will often escape from the shells. In winter they should be held for an instant over the steam from the saucepan before they are laid in, and they should be put gently into it. Three minutes will boil them sufficiently for persons who like the whites in a partially liquid state. Five minutes, exact time, if they be fresh and fine, will harden the whites only, and leave the yolks still liquid. Few eaters require them more dressed than this; but eight or ten minutes will render them hard. Eggs should always be cooked in sufficient water to cover them completely.