Eggs Cooked In Shell, Soft, Medium, Etc. Recipe ingredients

To prepare this Eggs Cooked In Shell, Soft, Medium, Etc. Recipe, first (1) Take a granite ware saucepan, holding rather more than one quart. In it heat one quart of water to the boiling point, remove the saucepan from the fire, and lower an egg into it, cover closely and let it stand six minutes, for soft-cooked, and eight minutes, for medium-cooked eggs. With two eggs let stand eight minutes, for soft-cooked, ten minutes, for medium-cooked, and half an hour, if the eggs are to be used in salads, for a garnish, etc.

(2) Take two saucepans, the same as above. Heat the water in each to the boiling point, remove from the fire, and lower into one an egg from a refrigerator, and into the other an egg from the warm room; cook as before, six minutes, then compare the consistency of the two eggs. Why this difference?

(3) In a similar manner, we could learn that, in order to have uniform results, the conditions must not vary; i.e., the kind of saucepan, number of eggs in a saucepan, the quantity of water, as well as the temperature of the eggs, must be the same each time.

Poached Eggs, and Eggs Removed from the Shell and Cooked with White and Yolk Distinct and Separate