The Epicure's Almanac or Diary of Good Living
April 7th : POACHED EGGS
To prevent the unsightly admixture of the yolk with the white, so often observed in poached eggs, I recommend the following simple method:
Use a large sauce pan, nearly filled with boiling water; pour a couple of table-spoonfuls of hot water into a saucer ; break the egg carefully into the centre of the saucer, then gently lift it and place it on the surface of the water in the saucepan ; the instant you perceive the yolk set, take out the saucer, and remove the egg with a slice to the dish required.
Dress the number you wish for separately; as the time occupied is so short, there is little risk of the spinach, bacon, or whatever else you are about to use, becoming cold.