General Rules for Eggs
A stale egg rises in water; fresh eggs are heavy and sink to the bottom.
Wash eggs as soon as they come from the store.
Eggs should never be boiled, as that renders them tough and difficult of digestion.
Eggs should only be cooked just to the boiling point.
Soft Cooked Eggs. Have the water boiling, drop in the eggs gently, and place on stove where they will simmer but not boil, for five to eight minutes.
Hard Cooked Eggs. Place the eggs in boiling water, move to a warm place, where they will simmer, not boil, and let cook thirty minutes. Remove shells, cut in quarters lengthwide, and pour browned butter over them and serve hot.
Poached or Dropped Eggs. Fill a pan with boiling, salted water. Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil. Dip the water over the eggs with a spoon. When the white is firm and a film has formed over the yolk, they are cooked. Take them up with a skimmer, drain and serve hot, on toast. Season with salt.
Steamed Eggs. Break an egg into a buttered cup or in patent egg steamer. Sprinkle it with salt and pepper. Put cup or cups into a steamer and cook until the white is set (3 to 5 minutes). Remove carefully from cup with teaspoon. Serve on toast garnished with toast points.
Boil some eggs hard; remote shells, and cut the eggs oblong; take out yolks, and cream, or mash fine. Then take sardells, and remove the backbone; mash fine, and mix with the yolks of eggs and a little red pepper, and fill the whites of eggs with the mixture. They are fine for an appetizer. Sardells are a small fish from three to four inches long, and come in small kegs, like mackerel.