The quicker way to prepare eggs is to drop them in a stew-pan
containing boiling water, and let boil 3-1/2 to 4 minutes, when the
white part of the egg should be "set" and the yolk soft, but a soft
boiled egg is said to be more easily digested if dropped into a
stew-pan of rapidly boiling water; remove the stew-pan of boiling
water the minute the eggs have been put in from the front part of the
range to a place where the water will keep hot, but not allow the eggs
to boil. Let the eggs remain in the hot water from 8 to 10 minutes. On
breaking the egg open, the yolk will be found soft, and the white of
the egg a soft, jelly-like consistency. This latter is the way Aunt
Sarah taught Mary.