Poached Eggs
From Observatory
1111
- Directions
- Fill a frying-pan half full of hot water, and set it over the fire.
- Add 1 tablespoon of vinegar to the water, and let it barely simmer.
- Break the eggs, one at a time, into a saucer, and slip each egg into the water in the frying-pan.
- With a spoon dip up the water and pour it over the eggs while they are cooking.
- Cook from three to five minutes, and serve on slices of hot buttered toast, which should be made before poaching the eggs.
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