Beauregard Eggs Recipe

The yolks of eggs are quite easily disposed of, as sauces frequently call
for the yolk of one or two eggs; then they may be used for mayonnaise
dressing, or added to various dishes. The whites of eggs, however,
accumulate. One of the ways of getting hard-boiled yolks, without wasting
the whites, is to separate the white and the yolk before the egg is
cooked; drop the yolk down into a kettle of boiling water; then stand on
the back part of the stove for fifteen or twenty minutes until it is hard.
The yolk will cook in this way just as well as with the white in the
shell. Now, you have the uncooked whites, which may be used for a simple
white cake, apple float, soufflés, plain or with fruit.

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