Put about a pint of water to boil in any kind of small stewpan (or saucepan) over the fire; when boiling, put in two or three fresh eggs, gently, with a spoon, being particular not to crack them or allow them to boil too fast, or the interior of the eggs would partly escape before they were set, giving them an unsightly appearance, and entirely prevent their cooking regularly: three minutes is sufficient to cook a full-sized egg, but if below the average size, two minutes and a half will suffice.