Luncheons: A Cook's Picture Book

by Mary Ronald

TO POACH EGGS IN FRENCH STYLE

Use a large saucepan and have it two thirds full of water. Add a tablespoonful of vinegar. When the water boils stir it with the handle of a wooden spoon until it whirls, then drop quickly a fresh egg into the depression or eddy of the whirling water. This will give the egg a rounded shape. When the white is set and before the yolk has hardened, remove the egg with a skimmer and place it on a dish to drain. Only one egg at a time can be cooked in this way. Trim the eggs carefully, cutting away all the ragged white.