POACHED OR DROPPED EGGS


Fill a pan with boiling, salted water. Break each egg into a wet saucer
and slip it into the water; set the pan back where water will not boil.
Dip the water over the eggs with a spoon. When the white is firm and a
film has formed over the yolk, they are cooked. Take them up with a
skimmer, drain and serve hot, on toast. Season with salt.



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