Poached Eggs
Break and drop them one at a time in salted water, to which some add a small lump of butter; some say drop in when simmering, others when boiling, not letting it boil again after putting in the eggs; others have water boiling, salt, then place it where it will stop boiling, drop in eggs, and let simmer gently till done. Always take great care in keeping the yolk whole. To preserve the egg round, muffin rings may be placed in the water, or stir with a spoon and drop in the eddy thus made, stirring till egg is cooked. To serve them, toast squares of bread three-quarters of an inch thick, put a very little melted butter upon each slice, place on a heated platter, lay an egg on each square, and sprinkle with pepper and salt. Some put a bit of butter on each egg. Serve with Worcester sauce if desired. Some poach eggs in milk, serving them in sauce dishes with some of the milk, and seasoning with pepper and salt.