Poached or Dropped Eggs

Original Recipe

Have one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide carefully into the salted water. Dash with a spoon a little water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread. Serve immediately. A tablespoonful of vinegar put into the water keeps the eggs from spreading. Open gem rings are nice placed in the water and an egg dropped into each ring.