Eggs for boiling cannot be too fresh, or boiled too soon after they
are laid; but rather a longer time should be allowed for boiling a
new-laid egg than for one that is three or four days old. Have ready a
saucepan of boiling water; put the eggs into it gently with a spoon,
letting the spoon touch the bottom of the saucepan before it is
withdrawn, that the egg may not fall and consequently crack. For those
who like eggs lightly boiled, three minutes will be found sufficient;
three and three-quarters to four minutes will be ample time to set the
white nicely; and if liked hard, six or seven minutes will not be
found too long. Should the eggs be unusually large, as those of black
Spanish fowls sometimes are, allow an extra half minute for them. Eggs
for salad should be boiled for ten or fifteen minutes, and should be
placed in a basin of cold water for a few minutes to shrink the meat
from the shell; they should then be rolled on the table with the hand
and the shell will peel off easily.