Put them into a saucepan with scarcely sufficient water to cover them.
Directly the skins begin to break, lift them from the fire, and as
rapidly as possible pour off _every drop_ of the water. Then place a
coarse (we need not say clean) towel over them, and return them to the
fire again until they are thoroughly done, and quite dry. A little
salt, to flavour, should be added to the water before boiling.