Eggs are poached by cooking in water after they have been taken from the shells. Without doubt, the idea of "poaching," as used in cookery, applies primarily to the direct application of heated water without the intervention, as in the case of eggs, of the shell, or an intermediate vessel; thus we poach eggs, quenelles, or meringue, directly in the water. But the term poaching has come to be applied to the cooking of all articles containing eggs, either in the oven or on the top of the range, in dishes that are surrounded with hot water. Two things are essential to the perfection of dishes cooked by poaching; first, the dish containing the food should be set on a trivet - several folds of paper answer admirably - that it may not come in contact with the vessel containing the heated water. Secondly, the water in which the cooking is to be done should be at the boiling point when it is poured about the dish containing the food, but it should not be allowed to boil thereafter.

But to return to poached eggs. Kitchiner says that "the cook who wishes to display her skill in poaching must endeavor to procure eggs that have been laid a couple of days." The white of new-laid eggs is milky, easily dissolved and separated in water, but, on the other hand, if too stale, the cell-walls do not remain firm, and the eggs flatten out. Kitchiner probably is about right. When poached to perfection the egg throughout is jelly-like, the golden yolk just showing through a "transparent veil" of white. To secure this condition brush over the bottom of an iron frying-pan with butter, or oil, then partly fill with boiling water, adding salt, or a little lemon juice, or vinegar; break the eggs one after another into a cup and turn them into the water, which should not be let boil, or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more water very carefully, so as not to disturb the eggs; let stand until the egg is cooked to the consistency desired, then remove with a skimmer and arrange on slices of bread toasted, after removing the crusts, and buttered. If the eggs be of proper age and poached carefully, they will not need trimming. It is an open question whether trimming ever improves their appearance. Add a few bits of water-cress or parsley, to complete the dish.