This, of course, is never met with in London, for the simple reason that a milky egg means, as a rule, than it has not been laid more than a few hours.

For this reason eggs literally hot from the nest are not suitable for making puddings or even omelets.

Eggs that have been kept one or two days will be found to answer better, as they possess more binding properties.
There is an old-fashioned idea that the best way to boil an egg is to place it in the saucepan in cold water, to put the saucepan on the fire, and as soon as the water boils the egg is done.

A very little reflection will show that this entirely depends upon the size of the saucepan and the fierceness of the fire.

If the saucepan were the size of the egg, the water would boil before the egg was hot through; on the other hand, no one could place an egg in the copper on this principle and then light the copper fire.
Eggs are best boiled in the dining-room on the fire, or in an ornamental egg-boiler.