Poached Eggs Recipe 3 ingredients

To prepare this Poached Eggs Recipe 3, first to poach an egg scientifically and satisfactorily it should be broken carefully into the salted boiling water so that the white will not spread and leave the edges ragged. A very little vinegar added to the water will help to set the egg more quickly and keep its shape. An egg-poacher is convenient, as the eggs can be easily lifted out of the water, or rings like muffin-rings may be set in the pan and keep them in uniform shape.

Cook until they are just firm enough to lift out without breaking the yolks, and serve on slices of delicately browned, hot buttered toast. The toast and eggs should be placed on a hot dish. Thin slices of delicately crisped bacon arranged around the edge of the platter alternated with springs of parsley makes an attractive and satisfactory breakfast dish.