106 SOME EGG RECIPES. 
Hither put into cold water and heat gradually, 
or into boiling water and remove it from the 
Hire. 
W. M. Williams, in his Chemistry of Cooking, 
says on this subject: 
“Cook one in the orthodox manner by keep- 
ing it in boiling water three and a half minutes. 
Then place the other in this same boiling 
water, but instead of keeping the saucepan over 
the fire, place it on the hearth and leave it there 
with the egg in it about ten minutes more. 
A comparison of results will show that the 
egg that has been cooked at a temperature of 
more than thirty degrees below the boiling-point 
of water is tender and delicate, evenly so 
throughout, no part being hard while another 
part is semi-raw and slimy.” 
CUSTARD EGGS. 
Put in cold water, and place the dish over a 
quick fire. When the water boils the eggs will 
be ready to serve. 
The white will mix readily with the yolk as 
