Use a 300 ml (10 oz ) custard cup or small glass bowl for each egg. In each cup heat at High 50 ml (1/4 cup ) hot water and dash of vinegar and salt. Break egg into boiling water and with toothpick, pierce egg yolk twice and egg white several times. Cover with plastic wrap. Cook at Medium according to time indicated in chart. Let stand, covered, before serving. Serve on buttered toast. Number of Eggs To Boil Water To Poach Eggs Stand Time at High at Medium (in minutes) 1 1-1/2 1/2 to 3/4 1 2 2-1/2 1-1/2 to 1-3/4 2 4 4-1/2 2-1/4 to 2-1/2 2 Directions for Scrambled Eggs Beat eggs. For each egg add 15 ml (1 tbsp ) milk and dash of salt. Pour into a greased glass container. Cook at Medium according to time in the chart. Stir once during and after cooking . Bring cooked portions along edge of dish to center. Stir and let stand Number of Eggs Container Cooking Time in min. Stand Time at Medium in Minutes 1 1 cup 1 to 1-1/4 1 2 1 cup 1-1/2 to 2 1-1/2 4 4 cup 3 to 3-1/2 1-1/2 6 6 cup 5-6 2 Note: Eggs will be slightly underdone after cooking time. The cooking will be completed during stand time.