HOW DO YOU LIKE YOUR EGGS?

Poached to Perfection

It has been said poaching is the acid test for a fresh egg. However,
even the freshest of eggs won't be a success if there is not sufficient water
in the pan.

1. Have water in pan at least 1% to 2 inches deep. Bring to boiling point.
Set pan off heat.

2 Add salt to water if desired or add to cooked eggs.

3. Jarefully break eggs one at a time into a cup and slip into water

st below boiling point.

4, Cover pan and leave off burner or return to burner with heat low
enough to keep water just below simmering point. Cook until eggs
are set to desired degree.

5. Remove eggs from pan with slotted pancake turner, drain and serve
at once on hot toast or one of the other ways suggested.

WAYS TO USE POACHED EGGS

For breakfast serve:

— on hot buttered toast, dot with butter and sprinkle with paprika.
— on grated or sliced cheese on hot toast;

For supper, luncheon or snack serve:

—on spinach with or without Hollandaise or cheese sauce or sprinkled
with grated cheese;

—as Eggs Benedict . . . top toasted English muffin halves with slices
of hot boiled or broiled ham, poached eggs and Hollandaise sauce (see
recipe for sauce page 27);

— on corned beef hash;

—on split tea biscuits, toast or croustades with sauce in which eggs may
be poached (in place of water) such as Spanish or mushroom sauce,
cream, milk or condensed soup.