Poached Eggs.
Put in a frying-pan boiling water to the depth of two or three inches. To each pint of water add a teaspoonful of salt and a teaspoonful of vinegar. Have the water just bubbling at one side of the pan. Break an egg close to the pan, and drop it gently into the water. Continue putting in eggs until you have the required number. When the white of the egg is set, slide a cake-turner under the egg, and lift it from the water. Slide it upon a slice of buttered toast.
In most parts of New England eggs cooked in this way are called dropped.
Muffin rings may be placed in the pan of water, and the eggs be dropped into them. This gives a better shape. There are several inventions in the market by the use of which eggs can be poached easily and successfully.