They should be put into boiling water, and if you wish to have them
soft, boil them only three minutes. If you wish to have them hard enough
to cut in slices, boil them five minutes. Another way which is very
nice, is to break the shells, and drop the eggs into a pan of scalding
hot water, let it stand till the white has set, then put the pan on a
moderate fire, when the water boils up, the eggs are cooked
sufficiently. Eggs look very prettily cooked in this way, the yelk being
just visible through the white. If you do not use the eggs for a
garnish, serve them up with burnt butter. See receipt for making, No.
42.