Classic Japanese poached Cream Eggs

Letting eggs come to room temperature before
poaching them helps them cook more evenly.
The fresher the egg, the better it
will hold its shape while poaching.

Ingredients:
1 cup rice
1/2 pint of cream sauce
1 teaspoon grated onion
1 teaspoon chopped celery
eggs

Directions:
Carefully boil one cup of rice, drain dry.
Make a half pint of cream sauce,
add to it a teaspoonful of grated onion
and a teaspoonful of chopped celery.
Poach the desired number of eggs.
Put the rice in the center of a platter,
cover it with the eggs, pour over the sauce.
Dust the dish with parsley,serve.