COOKING EGGS.
It -sometimes happens that the yolk seta on one .side instead of in the centre of the white when poaching eggs, but you can prevent this if you keep the egg moving about for the first two or three minutes after it is put into the boiling water. Remember, too, that there must be sufficient water to cover the egg. It ie particularly necessary to keep the yolk exactly in the centre when boiling eggs for such dishes as anchovy eggs, as if the yolk is on one side the whites ate •liable- to break when filled up with the anchovy mixture. The dark line which sometimes forms between the yolk and the white can be remedied if you crack the shell and drop the egg "into cold water directly it is cooked. Just leave it long enough to cool then take it out and remove shell.
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Auckland Star, Volume LXX, Issue 33, 9 February 1939, Page 18
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149COOKING EGGS. Auckland Star, Volume LXX, Issue 33, 9 February 1939, Page 18
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