POACHED EGGS
Use a skillet, or muffin-rings placed in a pan of water, not too deep. The water should barely cover the eggs. Bring the water to the boiling point, drop in the eggs carefully, one at a time, and remove from the fire immediately. Cover the pan and let stand until cooked. A teaspoonful of lemon-juice or vinegar in the water will keep the whites firm and preserve the shape of the eggs. Poached eggs are usually served on thin slices of buttered toast. Take up with a skimmer and let drain thoroughly before placing on the toast. Sprinkle with salt and pepper. As every other writer who has given directions for poaching eggs has said that “the beauty of a poached egg is for the yolk to be seen blushing through the veiled white,” the author of this book will make no allusion to it.