TO POACH EGGS


Use a shallow frying pan partly filled with boiling water. The eggs

must be perfectly fresh. The white of an egg is held in a membrane

which seems to lose its tenacity after the egg is three days old. Such

an egg, when dropped into boiling water, spreads out; that is, it does

not retain its shape. When ready to poach eggs, take the required

number to the stove. The water must be boiling hot, but not actually

bubbling. Break an egg into a saucer, slide it quickly into the water,

and then another and another. Pull the pan to the side of the stove,

where the water cannot possibly boil. With a tablespoon, baste the

water over the yolks of the eggs, if they happen to be exposed. They

must be entirely covered with a thin veil of the white. Have ready the

desired quantity of toast on a heated platter, lift each egg with a

slice or skimmer, trim off the ragged edges and slide them at once on

the toast. Dust with salt and pepper, baste with melted butter, and

send to the table