412—The Cooking of Soft-boiled Eggs

These ought to be very fresh, as in the case of poached eggs. With a view to equalising their cooking, it is a good plan to put them in a colander perforated with large holes, whereby they may be plunged into and withdrawn from the water together. Keep the water boiling; plunge the eggs therein as directed; leave them to cook for six minutes from the time the water has regained the boiling-point; drain, steep for a moment in a bowl of cold water, and shell the eggs carefully. Keep them in moderately-salted hot water until ready to serve.