Fill oiled shallow pan with water to depth sufficient to
cover eggs completely. Add salt and vinegar (1 ½ teaspoon salt and 1 tablespoon
vinegar to 1 litre of water). Heat water to boiling. Break eggs one at a time
into a shallow and wet cup. Slide gently into the water. Reduce heat t
simmering point and cook until white is jelly like and a film forms over yolks.
Remove eggs individually with a perforated skimmer. Slip on to slice of hot
buttered toast. Seasoned with salt and pepper.
N. B. The
whites of eggs may be trimmed or they be cooked in oiled rings or in special
egg poachers to make them look attractive
