SOME EGG RECIPES. 105 
SOME EGG RECIPES. 
HE accompanying recipes are intended 
to be suggestive as well as helpful 
for ordinary home life. 
For more elaborate preparations 
ii 
reference may be made to the standard French 
cook-books. 
BOILED EGGS. 
“ There is always a best way of doing every- 
thing, if it be to boil an egg.” 
EMERSON. 
Yet this which seems the simplest of all cook- 
ery, is rarely done in the best way. Usually 
egos are plunged into a kettle where the water 
is kept rapidly boiling for three minutes ; then 
the yolk is raw while the white is overdone. 
The white will be better digested and the 
yolks more evenly cooked if the eggs are not 
boiled at all. 
