• Grease the bottom of a shallow pan, add water to a depth of at least 2 inches and heat to simmering.
• Break eggs one at a time into a saucer and slip into the hot water, reducing heat as low as possible, so water does not even simmer.

  Do not crowd the eggs.

• Cook very slowly until the white is firm and the yolk filmed over.
• Lift the eggs our carefully, one at a time, with a slotted spoon or pancake turner, ' permitting them to drain thoroughly.
• Place each egg on a slice of hot buttered toast to serve.

  Regular egg poachers or muffin rings give the cooked eggs a rounder shape.