Dropped or Poached Eggs

Ingredients

• Prepare a slice of buttered toast for each egg.
• Have a shallow pan two thirds full of boiling, salted water.
• 1 ts. salt to two cups water.

Method

1. 1

   Place a buttered muffin ring or a buttered skimmer in the water.

2. 2

   Break the egg into a cup.

3. 3

   Set the saucepan back where the water will not boil.

4. 4

   Drop the egg into the ring or on the skimmer, allowing the water to cover the egg.

5. 5

   When the yolk is covered with a film and the white is firm, remove the egg from the water with a skimmer; drain it and place it on hot toast.

6. 6

   Serve it at once.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 27. The excerpt below is the record exactly as published.

DROPPED OR POACHED EGGS Prepare a slice of buttered toast for each egg. Have a shallow pan two thirds full of boiling, salted water (1 ts. salt to two cups water)

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