Cooking Eggs

Cooking Eggs

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Sections:
Birds' Nests
Egg Pudding
Eggs A La Bonne Femme
To Poach Eggs
Eggs Mirabeau
Eggs Courtland
Hungarian Eggs
Eggs Malikoff
Japanese Eggs

 

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EGGS STEAMED IN THE SHELL


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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.


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