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Fluffed Eggs

Beat the white until stiff; add a few grains of salt; place in a buttered ramekin dish or saucer; put a piece of butter in center of white, and place unbroken yolk on top. Set the egg dish in pan of boiling water; cover and cook three minutes. Serve immediately.

Poached Eggs à la Française Fill a saucepan three fourths full of boiling water; add salt and vinegar, stir the boiling water vigorously with a spoon. Break egg in cup and drop deftly into eddy formed by swift stirring of water. When white is firm, remove with buttered skimmer, trim, and serve.