Soft-boiled eggs should have the albumen creamy, not hard. To obtain this, slow heat is required. Hence receipt No. 1 is recommended. No. 2 gives a soft egg, but the time is difficult to determine exactly. No. 3 gives satisfactory results. To have eggs hard boil them for twenty-five minutes. The yolks will then be dry and mealy. When done, place them in cold water for fifteen minutes. Then roll them lightly on the table to crush the shells, which can then be peeled off easily, leaving the surface smooth and white. Use a sharp, thin knife for cutting them so the pieces will be clean and smooth.
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.
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.