An egg poacher may be used in place of the muffin rings, or the water in the pan may be stirred in a circular motion and the eggs dropped at once into the "whirlpool." This tends to keep the white of egg from separating into pieces.
Eggs are thought by some to be much more tasty when poached in milk rather than in water.
GOLDENROD EGGS
3 or 4 hard-cooked eggs 2 tablespoonfuls flour 1/8 teaspoonful pepper 3/4 teaspoonful salt 1 1/2 tablespoonfuls butter or substitute 1 1/2 cupfuls milk 6 pieces of toast Parsley
Separate the yolk and white of the cooked eggs and chop the whites. Make a White Sauce of flour, seasoning, fat, and milk. Add the chopped egg whites to the sauce and pour it over the toast. Press the yolks through a strainer or crush them with a fork and sprinkle them over the top of the toast. Garnish with parsley and serve at once.
If the crusts are not cut from bread in making toast, it is well to dip the edges of each slice of toast for an instant in hot, salted water before adding the sauce (see Cream Toast).
QUESTIONS
Why is it advisable to pour occasionally a spoonful of hot water over the yolks of eggs that are being poached?
Explain why the chopped hard-cooked eggs in Goldenrod Eggs should be more easily digested than plain hard-cooked eggs (see Experiment 12, and Solution and Digestion).