1. Using a 13" covered skillet, bring salted water to a boil. It should be enough water to fill half the skillet and enough salt to be about 1/2 tablespoon per 1 quart of water. Just estimate.
2. Carefully break an egg into a saucer (be sure this is a saucer that can withstand boiling water). You need to be sure to keep the yolk in tact. Very fresh eggs with hold together better. (You can use the older ones for boiling.)
3. Slip the egg into the salted water.
4. Repeat until all eggs are in the water (you should be able to poach 4 to 6 at a time).
5. Turn the heat down to medium, cover the skillet and cook the eggs 3 to 5 minutes. We usually only do three minutes if the eggs are going into a dish that is cooked after the poached eggs are added.
6. Place a cloth over a plate. Remove the eggs from the water with a slotted spoon and drain on the cloth. Season to taste with salt and pepper.
*If you do happen to break a yolk, you can use that egg to make:
- Artichoke, Bacon and Cheddar Quiche
- Chicken and Mushroom Pie
- Come-uppance Cake
- Creole Cake
- Easter Biscuits
- Kerry Apple Cake
- One-egg Cake
- Sussex Potato and Cheese Cakes
- Treacle Tart
- Victoria Sandwich
- Yorkshire Pudding
Yesterday on The Past on a Plate: Salmon with Lemon-Dill Butter and Life This Week: August 22, 1938