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Classic
Cook Books
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page 95
this and render them not only more palatable and nutritious, less indigestible,
boil them in a vessel having a tight fitting cover, (a common tin pail will
answer admirably,) put in the eggs and pour boiling water upon them, about two
quarts of water to a dozen eggs; cover tight and set off the stove; in about 7
minutes remove the cover, turn the eggs, replace the cover, in 6 or 7 minutes
more they will be done, if but 2 or 3 eggs; if more, in about 10 minutes.
Poached eggs.
Bring a kettle of water to boil and put in a few drops vinegar. Break an egg
carefully over a cup and let it glide slowly down in the water, which must not
be deep enough to cover the egg. When the white part of the egg is firm take up
the egg. More than one egg can be put in at once, only be careful that they do
not float together. You can also put the eggs in cups or forms
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Classic
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