Consomme with Poached Eggs

• 6 Eggs
• 3 Quarts of Consomme, or Bouillon

Break the eggs and drop them one by one into boiling salted water, being careful not to allow the water to boil when once the Eggs are in it; but have the frying pan, which is always best for poaching Eggs, to one side of the stove, and cook slowly until the Eggs are firm. When firm, carefully remove with a spoon or perforated skimmer, the latter being best, and lay in cold water for a moment.