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TO POACH EGGS

Use a shallow frying pan partly filled with boiling water. The eggs must be

perfectly fresh. The white of an egg is held in a membrane which seems to

lose its tenacity after the egg is three days old. Such an egg, when dropped

into boiling water, spreads out; that is, it does not retain its shape. When

ready to poach eggs, take the required number to the stove. The water must

be boiling hot, but not actually bubbling. Break an egg into a saucer, slide it

quickly into the water, and then another and another. Pull the pan to the

side of the stove, where the water cannot possibly boil. With a tablespoon,

baste the water over the yolks of the eggs, if they happen to be exposed.

They must be entirely covered with a thin veil of the white. Have ready the

desired quantity of toast on a heated platter, lift each egg with a slice or

skimmer, trim off the ragged edges and slide them at once on the toast.

Dust with salt and pepper, baste with melted butter, and send to the table.

 

 

 

 

 

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