CODDLED EGG
A fresh egg, shell on, is placed in boiling water which is immediately after removed from the fire. The egg then cooks slowly in the water, which gradually cools, for seven or eight minutes, when the white should be about the consistency of jelly. For a delicate digestion the white only should be given, with salt; it can be easily separated from the yolk. The above is the best form of egg for the young child. Later on the eggs may be soft boiled or poached, or even soft scrambled.