Consomme with Poached Eggs

Ingredients

• a pint of water
• a teaspoon of salt
• a tablespoon of vinegar
• two eggs at a time

Method

1. 1

   Put water, salt, and vinegar into a small pan.

2. 2

   When boiling hot, break in eggs and slip them into the pan.

3. 3

   Simmer till firm, then remove with a skimmer and lay in cold water.

4. 4

   Place poached eggs in a tureen and pour over hot broth.

5. 5

   Add a pinch of black pepper before serving.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 64. The excerpt below is the record exactly as published.

CONSOMME WITH POACHED EGGS. Put into a small pan a pint of water, a teaspoon of salt, and a tablespoon of vinegar. When boiling hot, break in a saucer two eggs at a time

Cook this with the app: pantry check, scaling, and the assistant.