433—Hard-boiled Eggs

Boiling eggs hard may seem an insignificant matter, but, like the other modes of procedure, it is, in reality, of some importance, and should be effected in a given period of time. If, for a special purpose, they have to be just done, it is pointless and even harmful to boil them beyond a certain time-limit, seeing that any excess in the boiling only makes them tough, and the whites particularly so, owing to their albuminous nature. In order to boil eggs uniformly, they should be put into a colander with large holes, whereby they may be plunged at the same moment of time into the boiling water. From the time the water regains the boiling point, eight minutes should be allowed in the case of medium-sized eggs, and ten minutes in the case of larger ones; but these times should never be exceeded. As soon as they are done drain the eggs and dip them in cold water, and then shell them carefully.