Use perfectly fresh eggs, for it is quite impossible to obtain an even poaching without.

Have ready a saucepan containing boiling salted water (one-third of an ounce of salt per quart of water), slightly acidulated with vinegar. Break the eggs over that part of the water which is actually boiling.

Do not put more than six eggs at a time into the same saucepan, then the poaching will be effected more equally.

As soon as the eggs are in the water, let the latter simmer. The egg is poached when the white has enveloped the yolk, and when it may be touched without breaking. The usual time allowed for poaching is three minutes.

Withdraw the eggs by means of a slice; dip them into cold water, trim their whites, and put them back into moderately warm water until ready to serve.

Poached Eggs

Fry an onion with a little parsley, thyme, and a bay leaf - and half a clove of garlic if liked - in one ounce of butter. Add half a pint of clear stock and the same quantity of red wine or cider, and cook gently until the sauce is well blended. Now poach six eggs in vinegar and water, and after draining carefully place them upon pieces of toast which have been plunged for a moment into hot water. Strain the sauce, add pepper and salt to taste, and pour it around the eggs. A border of parsley adds to the appearance of this dish.

Eggs Poached In Rice Cases

Boil some rice in water until it is thoroughly cooked, then drain it and season with salt, pepper and a little grated nutmeg. Spread the rice evenly on a flat dish so that it is about half an inch thick, and when it is cold cut it out into as many rounds as are required with a medium-sized cutter; press the top of each with the bowl of a dessertspoon so as to make slightly hollow. Brush the rice over with beaten egg, then cover it with dry breadcrumbs, and fry the rounds quickly in a bath of boiling fat until lightly browned. Poach one egg for each round of rice, poaching in water to which has been added a few drops of lemon juice, and when ready trim the eggs neatly and dish them up on the rounds of fried rice, and, if practicable, surround them with hot tomato sauce.

Poached Eggs With Curried Onions

Blanch and slice one onion, and fry in fat until it is a golden color, mix with it a little good curry sauce. Poach two or more eggs carefully, and put them on neat squares or rounds of buttered toast. Pour the curried onions round, and serve.

Poached Eggs And Calves' Liver

Take one pound of cooked calves' liver, mince thoroughly with sufficient parsley, pepper and salt, mix with just enough strong stock to well moisten the whole and pass it through a sieve. Now arrange the puree on a very hot dish, place six poached eggs upon it, and pour around a little thick stock flavored with tarragon vinegar and capers.

Poached Eggs à la Reine. Poach as many fresh eggs as are required in water, to which is added a spoonful of lemon juice. Drain them on a cloth, and dish up on rounds of fried bread. Pour some thick brown curry sauce over the eggs, scatter a little finely-chopped parsley over each, and serve at once.