(b) Number of eggs cooked.
(c) Quantity of water used.
(d) Place on the stove.
One must determine by experience the length of time of cooking to produce the desired results.
By following the method above, eggs may be cooked at the dining table.
HARD-COOKED EGGS. [Footnote 46: NOTE TO THE TEACHER.—The Hard-cooked Eggs prepared in this lesson may be used in the preparation of Goldenrod Eggs of the following lesson.]—Place eggs in cold water and heat the water gradually until it reaches the boiling point. Remove from the fire at once; cover and place on the back of range, or in a warm place, for 20 minutes. Plunge into cold water, so that the shells may be removed easily.
Eggs may be hard-cooked by using the same method as for soft-cooked, allowing the eggs to remain in the hot water for 40 minutes or longer.
Eggs may also be hard-cooked in the double boiler. Put boiling water in the top and bottom of the double boiler. Place the eggs in the top part and cook 40 minutes.
If hard-cooked eggs are not well masticated, they are apt to cause distress during digestion. To insure thorough mastication, it is well to chop them fine and mix them with some other food (see Goldenrod Eggs). Hard-cooked eggs used in this way cause no digestive disturbances to the normal person.