Poached Eggs

Directions

1. Butter the bottom of a saucepan or frying-pan.
2. Fill half full of boiling water.
3. Break the eggs one at a time in a sauce dish, and slip them very gently into the pan of boiling water.
4. The eggs will lower the temperature of the water to a point below the boiling point.
5. Keep the water at this point (below boiling).
6. Allow the eggs to remain in the water four to six minutes, or until the desired consistency.
7. Remove from the water with a skimmer and serve on slices of toast which are hot, buttered, and slightly moistened with water.
8. The proper length of time for poaching eggs is until a white film has formed over the yolks and the white is firm.
9. A tin or aluminum egg poacher is very convenient.
10. When using rings, butter the rings, fill each compartment with an egg, and dip into the boiling water.
11. These are inexpensive, and economical, as no part of the egg is wasted.