To effect the simple process of boiling demands constant attention, as half a minute more or less may spoil the egg for a fastidious palate. Some put them into cold water, and, when it boils, allow the eggs to remain in it for a minute longer; while others prefer putting them into boiling water, and there leaving them until done. That time is most commonly three minutes, and seldom less; but many persons object to their being left so soft, and four or five minutes are not unusual if the eggs are not "new-laid." Ten minutes are required for making the yolks hard enough for salad, after which the eggs should be put for some time into cold water to harden, or the yolks will not readily incorporate with the condiments.

It should, however, be understood that, in whatever way the egg is to be boiled, it should be completely covered with water; that if put into the water while boiling, the shell is subject to being cracked; and if boiled too suddenly, the white becomes hard, while the yolk remains comparatively soft. The cook should therefore be provided with minute glasses of various sizes - from one minute to five - to mark the time; for they are more accurate than the hand of a kitchen clock, and do not require so much watching.