No. 1
Place the eggs in warm water to heat the shells so they will not crack when put into boiling water. Let the water in the saucepan boil violently; put in the eggs carefully, and when the water again bubbles, remove it from the fire; cover and let the eggs remain in it for five minutes.
No. 2
Put the eggs into boiling water and cook for three minutes, the water boiling all the time.
Place the eggs in cold water on the fire, and remove as soon as the water boils.
POACHED EGGS, No. 1
The white of a poached egg should be a white, translucent, jelly-like mass. To obtain this result, which makes it an easily digested food, it must cook very slowly, the water never reaching the boiling-point. Place in a shallow pan as many muffin-rings as you have eggs to poach. Turn in enough boiling water to just cover the rings; add a little salt. When the water boils, draw the pan to the side of the range, and break an egg into each ring. It should take at least ten to fifteen minutes to cook the eggs to the translucent state desired. Have ready even pieces of toast one half inch thick, cut into rounds a trifle larger than the muffin-rings. Moisten them with hot water, and spread with a little butter. Remove the eggs carefully on a skimmer or pancake turner, and place one on each round of toast; then lift off carefully the rings, and place a spot of pepper in the center of each yolk. Arrange them symmetrically on a dish, and garnish with parsley.