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EGGS How to Boil for Health.
The objection to the common way of boiling eggs is this: The white under three minutes rapid cooking becomes tough and indigestible, while the yolk is left soft. When properly cooked eggs are done evenly through like any food. This result may be attained by putting the eggs into a dish with a cover, and then pouring upon them boiling water, 2 quarts or more to a dozen eggs, in a covered tin pail, and set them away from the stove for 15 minutes. The heat of the water cooks the eggs slowly and evenly and sufficiently, and to a jelly-like consistency, leaving the center or yolk harder than the white, and the egg tastes as much richer and nicer as a fresh egg is nicer than a stale egg, and no person will want to eat them boiled after trying this method.
Remarks. —I have tried this writer's instructions, although I do not know who he was, and find him correct for my taste, and I think it the true way to boil eggs, and mostly of general adoption. I will also add an item from a writer in a medical journal upon the healthfulness of hard-boiled eggs in dyspepsia, hoping and believing that it is a true account of what they have done, although the writer's name is not given, nor the place the journal was published. The writer says:
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