Boiled Eggs. Put one egg at a time from a tablespoon into boiling water. Allow the water to boil for three or four minutes, depending upon the preference of those served. Remove the eggs, and serve at once.

The hard-boiled egg should remain in the boiling water half an hour.

Bearing in mind the fact that hard-boiled eggs must be chopped or sliced, cannot you invent a way of using them in a luncheon dish?