soft and creamy all the way through.

Another way to cook them is this:

Put the eggs in a kettle of cold water on the stove, and the moment
the water boils take them up, and they will be just done. An easy
way to take them up all at once is to put them in a wire basket,
and sink this under the water. A good way to serve boiled eggs
is to crumple up a fresh napkin in a deep dish, which has been made
very hot, and lay the eggs in the folds of the napkin; this prevents
their breaking, and keeps them warm.


Poached Eggs

Take a pan which is not more than three inches deep, and put in
as many muffin-rings as you wish to cook eggs. Pour in boiling
water till the rings are half covered, and scatter half a teaspoonful
of salt in the water. Let it boil up once, and then draw the pan
to the edge of the stove, where the water will not boil again.
Take a cup, break one egg in it, and gently slide this into a ring,
and so on till all are full. While they are cooking, take some
toast and cut it into round pieces with the biscuit cutter; wet
these a very little with boiling water, and butter them. When the
eggs have cooked twelve minutes, take a cake-turner and slip it
under one egg with its ring, and lift the two together on to a
piece of toast, and then take off the ring; and so on with all
the eggs. Shake a very little salt and pepper over the dish,
and put parsley around the edge. Sometimes a little chopped
parsley is nice to put over the eggs, too.