EGGS STEAMED IN THE SHELL


Eggs put into hot water and kept away from the fire are much better

than eggs actually boiled for only a short time. The greater the

number of eggs to be cooked, the greater the amount of water that must

be used. To cook four eggs, put them into a kettle, pour over them two

quarts of water, cover the kettle and allow them to stand for ten

minutes. Lift them from the water, put them into a large bowl, cover

with boiling water, and send at once to the table. The whites will be

coagulated, but should be soft and creamy, while the yolks will be

perfectly cooked. If you should add six eggs to this volume of water,

lengthen the time of standing. A single egg, dropped into a quart of

water, must stand five minutes.