Poached Eggs

Unless an egg-poacher is used, eggs are best poached in a large frying-pan nearly filled with water. A little vinegar and salt should be added to the water, as the eggs will then set more quickly.

Each egg should first be broken into a separate cup, and then slipped into the rapidly boiling water; cover them up and allow them to boil only just long enough to have the whites set, which will take about 2 minutes.

If you serve your poached eggs on toast, have ready hot buttered toast, remove the eggs from the water with an slotted spoon, and slip them on the toast.

Poached eggs are also a very nice accompaniment to vegetables, like spinach, asparagus, Scotch kale, etc., when they are served laid on the vegetables.

Real Cooking

Did You Know?
Always have plates and dishes very hot for all kinds of egg dishes.

When baking eggs in other solid foods or in liquids, preheat the solid or liquid before adding the eggs for faster and more even cooking.

Hard-cooked eggs in the shell can be refrigerated up to one week. 

Hard-cooked eggs out of the shell should be used immediately.