SOME EGG RECIPES. 107 
in custard. Dr. Edward Smith says: “ Perhaps 
the most agreeable form is the flaky state, in 
which the egg may be obtained when placed in 
cold water and eaten very soon after the water 
has been boiled.” 
HARD-BOILED EGGS. 
Always cook for twenty minutes, then the 
yolk will be dry and mealy, not tough and 
gluey as when boiled for a shorter period. Put 
in cold water, that the shells may be removed 
easily. 
STEAMED EGGS. 
Cook in an ordinary steamer for five minutes, 
more or less, to suit the taste. They may also 
be broken into buttered cups and then steamed, 
but that is really a form of poached eggs. 
For an invalid beat light, season, and steam 
only till well warmed through. 
