Poached Eggs with Gravy

The eggs must be very fresh and selected of uniform size. Only a few at a time can be poached. Boil some salted water acidulated with vinegar in a saucepan; quickly crack three or four eggs, one at a time, on the edge of the saucepan; open and drop them over the water exactly in the spot where it bubbles; with a small, deep, long-shaped skimmer gather the egg together, turning it incessantly, so that it assumes a long form, then remove the pan to the side of the fire until the envelope of the yolk be sufficiently hardened not to break. The difficulty consists in giving the egg a sufficient solidity without allowing the yolks to harden, for these should remain perfectly mellow. As soon as each egg is done, lift it up delicately with the skimmer and drop it in a plentiful supply of cold water so that it hardens, then take it up very carefully, pare neatly, and return it at once into cold water. Just when ready to serve, warm the poached eggs, either in their own water that has been strained through a sieve, or on a small baking tin, in a slack oven; dress them in a vegetable dish and baste over with clear gravy (No. 404) and serve. Poached eggs are also served simply on slices of toast, without any sauce whatever.