Fill saucepan one half full of boiling water; when boiling violently, place eggs in gently with a tablespoon; when water bubbles, remove saucepan from fire and let the eggs remain in water five minutes. Eggs cooked in this way have the albumen delicately hardened throughout.
Soft-cooked Eggs No. 3
Place eggs in saucepan, cover with cold water, bring to the boiling point, when they will be soft-cooked.
Hard-cooked Eggs
Cover eggs with boiling water and cook below the boiling point for forty minutes. Remove from pan, cover with cold water, and wipe before serving.
Baked Eggs
Butter baking dish or platter, or individual ramekin dishes. Break each egg into a cup and drop into baking dish, sprinkle with salt and pepper, and bake in a moderate oven—five minutes for soft-cooked and ten for hard-cooked. Eggs are more delicately cooked if dish is placed in a pan of hot water in the oven, and water kept below the boiling point during cooking.
Chopped red or green pepper sprinkled over top of baked eggs is delicious.
Poached Eggs
Break eggs in cup; butter muffin rings. Place in shallow pan and cover with boiling water. Allow two teaspoons of salt to each pint of water. Drop eggs into rings, and cook from five to eight minutes, keeping water below the boiling point during cooking.