Have ready a moderately shallow pan, half filled with boiling water; add a teaspoonful of salt. Take the eggs near the pan, break one in a saucer, slide it quickly into the boiling water, and so continue until you have the desired quantity. Have the water sufficiently deep to cover the eggs. If it is boiling hard, it will throw the white over the yolk, giving it a round appearance, and this is the better form for made dishes. Lift each egg with a skimmer, and drop it into a bowl of warm water until ready to use.

If the eggs are to be served on toast, have the water nearly boiling, but not actually boiling; it must be quiet. Add the salt, break in the eggs; lift carefully, trimming the edges and slip them on the toast.