INGREDIENTS - Eggs, buttered toast, salt, vinegar or lemon-juice
METHOD - Eggs for poaching should be fresh, but not new-laid; for if poached before they have been laid 36 hours, the white is so milky that it is almost impossible to coagulate it. To prepare, boil some water in a shallow stewpan or deep frying-pan, add salt to taste, and allow to each pint of water 1 tablespoon of vinegar, or 1 teaspoon of lemon-juice. Break the egg into a cup, taking care to keep the yolk whole, and when the water boils, remove the pan to the side of the fire, and gently slip the egg into it. Tilt the pan, with a teaspoon gently fold the white of the egg over the yolk, so as to produce a plump appearance, and simmer gently until the white is set. Take it up carefully with a slice, trim the edges if necessary, and serve either on buttered toast, slices of ham or bacon, or spinach.
TIME - About 5 minutes to cook. SUFFICIENT, allow 1 or 2 eggs for each person