Strain some boiling water into a frying-pan, which must also be
perfectly clean. The least impurity will mar the whiteness of the eggs.
When the water boils, break the eggs separately into a saucer. Take
the frying-pan off, and slip the eggs, one by one, carefully upon the
surface. When all are in, put back over the fire and boil gently three
minutes. Take out with a perforated skimmer, drain, and lay upon slices
of buttered toast in a hot dish. Garnish with parsley, and dust with
pepper and salt.