POACHED EGGS
Fill a deep frying pan ⅔ full of hot water, and stir into it one teaspoon of vinegar and 1 teaspoon of salt. When the water reaches boiling point break the eggs carefully one by one into it, remove the pan from the intense heat, cover it, and let the eggs cook until the whites are firmly set. If the water is shallow the eggs will spread and be more flat, in which case the boiling water must be dipped up over the yolks with a spoon to make them pink; if the water is deep the eggs will be more round than flat. When the eggs are done lift them carefully from the water with a perforated strainer in order to drain off the water thoroughly, and serve them on hot toast.