One way to do this is to dip them in melted fat and then allow the fat to solidify on them. Another way is to plunge the eggs for about twenty seconds in boiling water. This hardens a thin coating of albumen on the inside of the shell. This coating is almost impervious to air. Another way is to pack the eggs tightly in salt, which is a preservative. This method is not very desirable, as the salt has the effect of weakening the albumen. The best way of preserving eggs, and I have preserved fresh eggs in this way in April and found them perfectly good for cooking purposes in the following December, is to cover them with a solution of silicate of soda, or, as it is usually termed, water glass, and water. Water glass may be obtained from most chemists, and the quantity in the following recipe only costs one shilling, and is more than enough to preserve two hundred eggs. The recipe is as follows : — Mix together six pounds of water glass with three gallons of boiling water✪ Egg Preservation with Water Glass and allow to go quite cold. When cold, put the eggs into the solution, taking care that there is enough liquid to completely cover the eggs. If the liquid evaporates so that the topmost eggs become uncovered, add water to cover again. Nothing more is required, and the eggs may be used at any time. When boiled eggs are required for the table, it is better not to actually boil them, especially if a number are required. To explain better, suppose you require one dozen boiled eggs. Have ready a pan containing enough boiling water✪ Soft Boiled Eggs to completely cover the eggs, put the eggs in a wire basket or net bag (two sponge 21 cloths sewn together will make a net bag). Put these into the pan of water and remove it from the fire altogether, on the floor will do. Allow them to remain in the water for seven minutes, and they will be ready to send to the table. Cooked this way the white will be tender, the yolk soft, and there will be no more trouble with hard boiled eggs. If you are afraid of cooking a number of eggs this way, try the experiment with one only, and you will see for yourself. The explanation is this. Albumen, or as it is better known, white of egg, coagulates at a temperature of 160 degrees. The boiling water is 212 degrees. When the cold eggs are plunged into the water the temperature is lowered, but there is more than suffi- cient heat left to cook the eggs. It takes longer for the heat to travel to the centre, by this method, but the albumen nearest the shell is not toughened owing to the amount of heat being less than when actually boiled. Another good way is to put the eggs into a pan with just enough cold water to cover them. P✪ Hard Boiled Eggsut the pan on a good fire and allow the water to boil. When the water commences to boil, allow one-half minute longer, then remove the eggs and they will be found just nicely done. This method is simply a reversal of the first one.

AI-modernized reading of the original text

One way to do this is to dip them in melted fat and then allow the fat to solidify on them. Another way is to plunge the eggs for about twenty seconds in boiling water. This hardens a thin coating of albumen on the inside of the shell. This coating is almost impervious to air. Another way is to pack the eggs tightly in salt, which is a preservative. This method is not very desirable, as the salt has the effect of weakening the albumen. The best way of preserving eggs, and I have preserved fresh eggs in this way in April and found them perfectly good for cooking purposes in the following December, is to cover them with a solution of silicate of soda, or, as it is usually termed, water glass, and water. Water glass may be obtained from most chemists, and the quantity in the following recipe only costs one shilling, and is more than enough to preserve two hundred eggs. The recipe is as follows : — Mix together six pounds of water glass with three gallons of boiling water and allow to go quite cold. When cold, put the eggs into the solution, taking care that there is enough liquid to completely cover the eggs. If the liquid evaporates so that the topmost eggs become uncovered, add water to cover again. Nothing more is required, and the eggs may be used at any time. When boiled eggs are required for the table, it is better not to actually boil them, especially if a number are required. To explain better, suppose you require one dozen boiled eggs. Have ready a pan containing enough boiling water to completely cover the eggs, put the eggs in a wire basket or net bag (two sponge cloths sewn together will make a net bag). Put these into the pan of water and remove it from the fire altogether, on the floor will do. Allow them to remain in the water for seven minutes, and they will be ready to send to the table. Cooked this way the white will be tender, the yolk soft, and there will be no more trouble with hard boiled eggs. If you are afraid of cooking a number of eggs this way, try the experiment with one only, and you will see for yourself. The explanation is this. Albumen, or as it is better known, white of egg, coagulates at a temperature of 160 degrees. The boiling water is 212 degrees. When the cold eggs are plunged into the water the temperature is lowered, but there is more than sufficient heat left to cook the eggs. It takes longer for the heat to travel to the centre, by this method, but the albumen nearest the shell is not toughened owing to the amount of heat being less than when actually boiled. Another good way is to put the eggs into a pan with just enough cold water to cover them. Put the pan on a good fire and allow the water to boil. When the water commences to boil, allow one-half minute longer, then remove the eggs and they will be found just nicely done. This method is simply a reversal of the first one.

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