Poached Eggs

Œufs pochés


Put into a stewpan about a quart of water, two tablespoonfuls of French vinegar, and a good dessertspoonful of salt, and bring it to the boil: this is enough to poach six eggs at once; break the eggs from the shells, taking care not to split the yolks, and place them in the boiling water; see that the water re-boils, then draw the pan to the side of the stove, and let it remain for about two and a half to three minutes; carefully take them up, and place them in a pan with hot water, and trim the edges; boil up the water in which they were poached, place them in it again just to get hot, take them up on a slice, drain on a clean cloth. Dish them on squares or rounds of buttered toast or croutons, and serve.