How to Boil Eggs for Health, page 55

The objection to the common way of boiling eggs is this: The white under three minutes rapid cooking becomes tough and indigestible, while the yolk is left soft. When properly cooked, eggs are done evenly through like any food. This result may be obtained by putting the eggs into a dish with a cover, and then pouring upon them boiling water, 2 quarts or more to a dozen eggs, in a covered tin pail, and set them away from the stove for 15 minutes. The heat of the water cooks the eggs slowly and evenly and sufficiently, and to a jelly-like consistency leaving the yolk harder than the white, and the egg tastes as much richer and nicer, as a fresh egg is nicer than a stale egg, and no person will want to eat them boiled after trying this method.

Mt. Vernon Cook Book, Second Edition, 1908, Thompson Company Printers, Carthage, Mo.