EGGS that are cooked hard may be served hot or cold, or they may be used in numerous ways, as, for example, to garnish a dish to which the addition of protein is desirable or to supply a high-protein dish for some light meal.
To prepare hard-cooked EGGS, bring to the boiling point sufficient water to cover well the desired number of EGGS, about 1 pint of water for each egg to be cooked usually being sufficient. Carefully drop the EGGS into the water and place the pan on the back of the stove where the water will not boil, but will stay hot. Allow the EGGS to remain in the hot water for 45 minutes; then remove them, and if they are desired hot, serve them at once. If they are not to be served hot, pour cold water over them and allow them to cool before removing the shells in order to prevent the yolks from discoloring.
When prepared in this way, EGGS will be found to be tender and at the same time well cooked; whereas, if they are cooked at the boiling point, they are certain to be tough and leathery and consequently less digestible.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)