Eggs put into hot water and kept away from the fire are much better
than eggs actually boiled for only a short time. The greater the
number of eggs to be cooked, the greater the amount of water that must
be used. To cook four eggs, put them into a kettle, pour over them two
quarts of water, cover the kettle and allow them to stand for ten
minutes. Lift them from the water, put them into a large bowl, cover
with boiling water, and send at once to the table. The whites will be
coagulated, but should be soft and creamy, while the yolks will be
perfectly cooked. If you should add six eggs to this volume of water,
lengthen the time of standing. A single egg, dropped into a quart of
water, must stand five minutes.
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