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  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 nicelyset, when the egg is ready.