Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Boiling Eggs.

Unless quite sure the eggs are fresh, never boil them, as the well known remark that even to suspect an egg cooked in this style is undoubtedly well-founded. Hard boiled eggs, to be eaten either hot or cold, must never be boiled more than eight minutes, when they will be found tender and of a fine flavor, whereas, if boiled for a longer time, they will invariably prove leathery, tough, and almost tasteless, and dark-colored where the whites and yolk are joined, giving them an unsightly and anything but attractive appearance.

For soft boiled, three, and for medium, four minutes only, are necessary.