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EGGS STEAMED IN THE SHELL

Eggs put into hot water and kept away from the fire are much better than

eggs actually boiled for only a short time. The greater the number of eggs

to be cooked, the greater the amount of water that must be used. To cook

four eggs, put them into a kettle, pour over them two quarts of water, cover

the kettle and allow them to stand for ten minutes. Lift them from the

water, put them into a large bowl, cover with boiling water, and send at

once to the table. The whites will be coagulated, but should be soft and

creamy, while the yolks will be perfectly cooked. If you should add six

eggs to this volume of water, lengthen the time of standing. A single egg,

dropped into a quart of water, must stand five minutes.

 

 

 

 

 

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