142 SOME EGG RECIPES. 
boiled in the shell. Eggs served in this way 
are also attractive to the eye. 
The famous Dr. Kitchener says : 
“The beauty of a Poached Egg is for the 
Yolk to be seen blushing through the White, 
which should only be just sufficiently hardened 
to form a transparent veil for the egg.” 
Eggs may also be poached in milk, soup-stock 
or gravy, which is afterward poured over the 
toast on which they are to be served. 
After thus cooking, poached eggs may be 
served in many different ways: 
1. On rounds of plain buttered toast. 
2. Around a dish of minced salt fish with 
milk gravy. 
3. With cooked spinach or asparagus. 
4. On toast, first spread with any minced 
meat or fish warmed in gravy. 
5. In stewed tomatoes; the contrasting colors 
giving a pretty effect. 
6. On slices of ham or bacon, boiled, fried or 
broiled. 
