108 SOME EGG RECIPES. 
EGGS A LA COQUE. 
Are simply eggs boiled in the usual manner, 
and generally eaten from the shell. 
Eggs are often boiled at the table, but the 
average American cannot wait for that, and 
would sooner take his chances with an over or 
underdone egg. An egg-boiler consists of an 
ego-shaped cup, to contain the water which is 
heated by an alcohol lamp beneath; a movable 
frame, with rings like a caster, holds the eggs. 
The freshness of eggs for boiling should be 
undoubted, but when one or two days old they 
are better than if just laid, as a part of the 
water will have evaporated and the white will 
coagulate sooner. 
When dropped suddenly into boiling water 
egg-shells crack like glass. If a wire holder is 
not available roll them gently from a spoon, or 
put the eggs in the kettle and pour the water 
slowly over them. 
