EGG SAUCE
Take half a dozen eggs, put them in a saucepan with sufficient cold water to cover them. Put them on the fire and let them boil for ten minutes after the water boils. Take them out and put them into cold water and let them stand for ten minutes, when the shells can be removed; then cut up the six hard-boiled eggs into little pieces, add sufficient butter sauce to moisten them, make the whole hot, and serve.
N.B.--Inexperienced cooks often think that hard-boiled eggs are bad when they are not, owing to their often having a tinge of green color round the outside of the yolk and to their emitting a peculiar smell when the shells are first removed while hot All eggs contain a small quantity of sulphuretted hydrogen.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
