Poached Eggs.
Eggs for poaching should be perfectly fresh, or they will not keep a nice shape.
Let the water be quite boiling; add to it a little salt.
Break the eggs into cups, and slip them gently into the boiling water.
As soon as the white is nicely set, remove them with a fish slice.
Trim the eggs neatly, and serve them on hot buttered toast.
An egg-poacher will be found very convenient for cooking eggs this way.