Another method is to pour boiling water on the eggs, and let them stand
for ten minutes where they will be nearly at boiling-point, though not
boiling. The white and yolk are then perfectly cooked, and of jelly-like
consistency.
POACHED EGGS.
Have a deep frying-pan full of boiling water,--simmering, not boiling
furiously. Put in two teaspoonfuls of vinegar and a teaspoonful of salt.
Break each egg into a cup or saucer, allowing one for each person; slide
gently into the water, and let them stand five minutes, but without
boiling. Have ready small slices of buttered toast which have been
previously dipped quickly into hot water. Take up the eggs on a skimmer;
trim the edges evenly, and slip off upon the toast, serving at once. For
fried eggs, see _Ham and Eggs_, p. 158.
SCRAMBLED EGGS.
Break half a dozen eggs into a bowl, and beat for a minute. Have the
frying-pan hot. Melt a tablespoonful of butter, with an even teaspoonful
of salt and a saltspoonful of pepper, and turn in the eggs. Stir them
constantly as they harden, until they are a firm yet delicate mixture of
white and yellow, and turn into a hot dish, serving at once. A cup of milk
may be added if liked. The whole operation should not exceed five minutes.
BAKED EGGS.
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