Poached Eggs

In an oiled, shallow pan have unsalted boiling water deep enough to be at least ½ in. above the eggs. Slide the broken eggs (only fresh laid eggs will poach nicely) into the perfectly boiling water, singly, or all from one large dish. Set pan on asbestos pad, cover and leave where the water will keep hot but will not boil, until the eggs are jelly-like. Remove carefully from the water with a small oiled skimmer and cut off the ragged edges with a biscuit cutter. Nothing is more offensive to the eye than a rough ragged poached egg.

Besides the usual toast, poached eggs may be served on cream toast, round slices of broiled trumese, on hash or creamed vegetables, or in shallow nests of boiled rice, mashed potato or spinach. Do not forget the garnish, as there is no place where a spray of parsley gives a better effect than on poached eggs.

Or, place oiled muffin rings in the pan of water and break an egg into each ring; take up with griddle cake turner and remove the ring.

The most nearly perfect of all, however, are eggs poached in the Buffalo Steam Poacher after the following method:

Have the lower part of the poacher ⅔ full of _boiling_ water; set the _well oiled_ poacher cups, each containing an egg, into their places; cover, let stand over the hot fire just a moment to allow the cover to become filled with steam, then set off from the fire. Leave, covered tight, for 6 m., when you will have eggs beautifully jellied all through, which (if the cups were oiled sufficiently will slide out on to whatever you wish to serve them on.)

Sometimes poach eggs in thin cream or in milk and butter, lay on to slices of toast, halves of biscuit or large thin wafers, and pour the cream around.