Also called dropped eggs.

It is no trouble to poach eggs handsomely if two or three rules are observed.

Have a roomy vessel with plenty of water, the frying-pan shape is good, but it is not deep enough. Have a little salt in the water. Never let the water boil furiously after the eggs are in, as that breaks them; keep it gently simmering at the sides.

The eggs break and are wasted because when first dropped they go heavily to the hot bottom and there stick to prevent which set the water in motion by stirring it around with a spoon. The eggs dropped in are carried around a moment and the white cooks sufficiently to prevent adhesion.

Break the eggs carefully into little dishes and drop into the water one at a time. Take them out with a perforated ladle.

Serve either well drained in a small deep dish and a speck of butter on top or else laid neatly on a trimmed slice of buttered toast.