Eggs should not be cooked in water that is boiling, as that process produces a tough
substance that gives trouble in digesting.
Soft Boiled Eggs:
In a pan that can be closely covered heat water to the boiling point (taking 1 pint to an egg for
the first six, and 1/2 pint for each egg after that.
Immediately put the eggs in the water, being careful not to crack the shells and covering the
vessel at once.
Let it stand in a warm place for 4 to 6 minutes before serving the eggs, which will be evenly cooked through by this method.
Hard Boiled Eggs:
Set the eggs in cold water and let it heat slowly to the boiling point.
Then let them stand for 20 to 30 minutes where the water will not boil again but will stay hot.
If the eggs are to be cut up or used in the preparation of other dishes, plunge them into cold
water when they are taken from the hot water.