411—Procedure for Poached Eggs

The one and only essential condition in this case is the use of perfectly fresh eggs, for it is quite impossible to expect an even poaching if this condition is not fulfilled.

(1) Have ready a sauté-pan containing boiling salted water (one-third oz. of salt per quart of water), slightly acidulated with vinegar. Break the eggs over that part of the water which is actually boiling.

(2) In order that the eggs may poach freely, do not put more than eight or ten at a time into the same sauté-pan; better even poach them six at a time, for then the poaching will be effected more equally.

(3) As soon as the eggs are in the water, let the latter simmer. The egg is poached when the white has enveloped the yolk, reassuming, as it were, the form of a raw egg, and when it may be touched without breaking. The usual time allowed for poaching is three minutes.

(4) Withdraw the eggs by means of a slice; dip them into cold water, trim their whites, and put them back into moderately warm water until ready to serve.