New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-03-05
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THE PROPER WAY TO BOIL EGGS AND TO
MAKE TEA AND COFFEE.
I. has been said that there are more devices pat
ented for boiling eggs and for making coffee than
FOR any other culinary processes. Certainly the
egg-tmers. the boilers and the various coffee
pots and coffee machines myriad. will be
seen by examining the stock OF any dealer in
kitchen utensils.
There are apparently great many people IN the
world who imagine that machinery be
devised which Will take the place OF human IN
teigence Nothing is necessary IN boiling eggs
but 10 secure fresh eggs and to put them into water
that IS actually boiling. and leave them there from
three 10 Ave minutes according 10 the condition in
which they to be served. There is egg-timer
any other mechanical device necessary in so
simple a process The reason why II is often
failure IN domestic kitchens is because there are
comparatively few persons in the entire mass OF
those who attempt 70 cook who know when water
is actually boiling.
Water Is not always boiling when steam
rises from the kettle II It IS boiling, It ceases 70
boil instantly when turned out into a saucepan. II
will be several seconds II the vessel 1t is In is
on q hot stove before 1t returns the boiling point
again. Water is never boiling unless 1t bubbles
in the centre OF the dish that holds It; this shows
that II has reached the boiling temperature and
not until then is II AZ for the many culinary proc
esses for which boiling water Is demanded. The tea
one and the belief OF the average cook that the
water kettle boils when steam issues from
perfectly boiled eggs.
WHEN WATER BoILs.
When me steam first appears the water Is mere
~ simmer!ng sending up bubbles at the sides OF
the dish. In a few moments these bubbles will
arise the centre and finally in the centre. II
is difficult to watch the process OF water coming
10 the boiling point, and finally boiling in q tea
br ba cfi, In wiz ?
saucepan First the bubbles arise al the s.des OF
the DISH because the heat is greatest there. The
water is simmerng. In a few seconds or
minutes as the MAJ be- the bubbles arise
AT The boiling point but it has not boiled. In a
second or moment il is boiling in me centre
point and not until then. is the at the tenn
perature Of PIP degrees Fahrenheit II has not
reached 20 [o3K b es Ssls or for bonr wafer II is
water that has ceased 70 Doll anolga TINS IN 10 hoI
coffee or yea with water that was boiling ten or
twenty minutes before. .
that Is necessary. In me case Of vegetables and
in the preparation Of tea and coffee the fact that
snd boiling water is necessary Water that
has boiled long has parted with its mineral salts
and IS not 1t for use for these purposes
The best way to cook egg in the shell is to
"coddle' IL. In old-fasnioned times, When WoIn, %
took special pride in doing simple things with pre-
cision coddled eggs common and many fami-
lies owned silver egg-coddlers In which the eggs
were prepared. Any suitable metal dish viii do,
but II prevents the eggs from losing their heat 10
serve them in the dish they were cooked IN Heat
the dish or the silver codder. II you are fortunate
enough 10 possess one. and put the eggs In IT,
Cover them with boiling water Let the water re-
turn to tho boiling pont-that is bubble around the
eggs once after It &c poured over them After THIS
Instantly remove the colder 10 the PACK OF tns
stove or any warm place where the water Will
not boil but will keep hot Cover the coddler care
fullv wrapping around il a heavy towel or an egg
cosev to keep in all the heat. In ten minutes the
yolks CT tho eggs Will be well cooked ana the
white will still be soft but jellvlike in cons ency
In eight minutes eggs will be evenly cooked. az
much as many persons Ike them. Drain or the
water and serve the eggs under their cosey as
soon as they are done.
o,her nrOcesses OF cookery lies IN understanding
when water is az the temperature OF 2l2 degrees,
in EMPLOYING water actually. at this temperature
and In making proper observation Of the clock