Put into a saucepan of _boiling_ water with a tablespoon, not to break
or crack them. Only a slovenly cook, or a careless one, drops them
in with her fingers. Boil steadily three minutes, if you want them
soft—ten, if hard.
Another way is to put them on in cold water, and let it come to a boil,
which will be in ten minutes. The inside, white and yolk, will be then
of the consistency of custard. Many gourmands like them best thus.
Still another is to put them in one of the silver egg-boilers used on
the breakfast-table (a covered bowl will do as well); cover them with
boiling water, and let them stand three minutes. Pour this off, and
refill with more, also boiling hot, and leave them in it five minutes
longer. Wrap in a napkin in a deep dish, if you have not a regular
egg-dish.