Poached Eggs. Time—10 minutes.
1 egg, buttered toast, salt, ½ pint water, 1 teaspoonful vinegar.
Put the water with salt and vinegar into a shallow saucepan where the water cannot boil, but is near to boiling point. Break the egg into a cup, and slip it gently into the water. Let it remain till the white is set. Take it out carefully with a small slice, trim the edges, and place it on a piece of buttered toast, with pepper and salt to taste.