with good fresh butter; melt it,
break the eggs into it the same as for poaching, sprinkle them with
white pepper and fine salt, and put the remainder of the butter, cut
into very small pieces, on the top of them. Put the dish on a hot plate,
or in the oven, or before the fire, and let it remain until the whites
become set, but not hard, when serve immediately, placing the dish they
were cooked in on another. To hasten the cooking of the eggs, a
salamander may be held over them for a minute; but great care must be
taken that they are not too much done. This is an exceedingly nice dish,
and one very easily prepared for breakfast.

_Time_.--3 minutes. _Average cost_, 5d.

_Sufficient_ for 2 persons. _Seasonable_ at any time.

PLOVERS' EGGS.

1662. Plovers' eggs are usually served boiled hard, and sent to table in
a napkin, either hot or cold. They may also be shelled, and served the
same as eggs a la Tripe, with a good Bechamel sauce, or brown gravy,
poured over them. They are also used for decorating salads, the
beautiful colour of the white being generally so much admired.

POACHED EGGS.

[Illustration: EGGS POACHED ON TOAST.]

[Illustration: TIN EGG-POACHER.]

1663. INGREDIENTS.--Eggs, water. To every pint of water allow 1
tablespoonful of vinegar.

_Mode_.--Eggs for poaching should be perfectly fresh, but not quite
new-laid; those that are about 36 hours old are the best for the
purpose. If quite new-laid, the white is so milky it is almost
impossible to set it; and, on the other hand, if the egg be at all
stale, it is equally difficult to poach it nicely. Strain some boiling
water into a deep clean frying-pan; break the egg into a cup without
damaging the yolk, and, when the water boils, remove the pan to the side
of the fire, and gently slip the egg into it. Place the pan over a
gentle fire, and keep the water simmering until the white looks nicely
set, when the egg is ready. Take it up gently with a slice, cut away the
ragged edges of the white, and serve either on toasted bread or on
slices of ham or bacon, or on spinach, &c. A poached egg should not be
overdone, as its appearance and taste will be quite spoiled if the yolk
be allowed to harden. When the egg is slipped into the water, the white
should be gathered together, to keep it a little in form, or the cup
should be turned over it for 1 minute. To poach an egg to perfection is
rather a difficult operation; so, for inexperienced cooks, a tin
e