Soft Eggs a la Chipolata

As for poached eggs these must be of the freshest so as to have them well shaped, all of the same size, while cooking. Partly fresh eggs form into cavities when taken from their shells, giving them an ungainly appearance. Put the eggs into a strainer and plunge this into boiling water; cover the vessel and allow the liquid to boil steadily for five minutes, should the eggs be large; leave them for thirty seconds in their water off the fire; then remove them from the strainer, and plunge into cold water for twelve to fifteen minutes before breaking off their shells; remove these, then return them to the cold water. Just when ready to serve heat them in salted water that must not boil. drain and dress them on hollow crusts (No. 52) and garnish around with a Chipolata garnishing (No. 657).