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Poached Eggs for Soup

Put into a saucepan of boiling salted water half a wineglassful of vinegar, keeping it on the side of the fire to boil gently. Break some eggs separately into a cup, pour them gently into the boiling water, cover over the pan and let them remain for three minutes. A few only should be put in at a time. When done take them out with a perforated slice, and plunge them into cold water. Remove, pare them round-shaped and either put them into a tureen with the soup or serve separately on a dish.