Poached Eggs

Poached Eggs

Take a pan which is not more than three inches deep, and put in as many muffin-rings as you wish to cook eggs.

Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water. Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again.

Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full.

While they are cooking, take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them.

When the eggs have cooked twelve minutes, take a cake-turner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring; and so on with all the eggs.

Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little chopped parsley is nice to put over the eggs, too.

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