The Best Way to Cook Eggs.

Otago Witness, Issue 2997, 23 August 1911, Page 76

The Best Way to Cook Eggs.

The British housewife often comes in for some' ridicule on the score of her breakfasts, which, according to some humourists, consist always and solely of fried 1 ham or bacon and eggs. They allow that the latter are treated differently in that, they are boiled and another fried, but otherwise the British breakfast, so they aver, never varies. Of oourse, things are not so had as this, but it is certain that we do have eggs pretty constantly on our table, but unfortunately botlh boiling and frying tend to make them less digestible, and therefore less nutritious, than they might be Frying is bad altogether, but the boiling may be far better managed than by the ordinary method, which is to keep the eerg in boiling water for three minutes or .more. This makes ihe white very firm, especially next the shell, while the yolk is practically unaffected. If instead the eggs be plunged into boiling water and the pan removed to the side of the fire and left covered for 10 minutes the white will become nicely jellied and the yolk just set. This is the condition in which eggs should be eaten. The operation can easily be performed at the breakfast table, with a suitable vessel in which the egg may be completely immersed. It should have a tight-fitting lid, (and be covered with a "cosy." If a few minutes' delay occurs before the eggs are taken .up no harm is done, and they keep hot for some time.