Poached (or Dropped) Eggs
In a frying-pan or shallow saucepan heat salted water to the boiling-point.
Into this slip the eggs one by one, each from a saucer into which it has first been broken.
Have enough water to cover the eggs.
Let the pan stand where the water will keep hot until the whites of the eggs have set as firmly as may be desired.
Lift them from the water on a buttered skimmer, one by one, and slip each one upon a piece of buttered toast.
AQn egg poacher or buttered muffin rings may be used to hold the eggs inn shape while cooking.