Name: Poached Eggs, on Toast
Ingredients: 1 teaspoon salt; ½ teaspoon vinegar; water

Poached Eggs, on Toast

Ingredients

1 teaspoon salt
½ teaspoon vinegar
water

Directions

Fill a pot with water and add salt and vinegar.
Bring the water to a gentle bubble.
Stir the water quickly with a spoon to create a whirlpool.
Carefully crack eggs into the center of the whirlpool and poach until desired doneness.
Serve the poached eggs on toast.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.