Eggs, Poached

Ingredients

• Put a pint of water
• four teaspoonfuls of vinegar
• half a teaspoonful of salt

Method

1. 1

   Put a pint of water into a stewpan with four teaspoons of vinegar and half a teaspoon of salt.

2. 2

   Place over the fire and, while boiling, break the eggs into it near the surface.

3. 3

   Let it boil gently for about three minutes.

4. 4

   Lay a thin piece of toasted bread on a dish, take the eggs out carefully with a small strainer, drain, and set them on the toast.

5. 5

   Serve very hot.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 115. The excerpt below is the record exactly as published.

Eggs, Poached. — Put a pint of water into a stewpan, with four teaspoonfuls of vinegar and half a teaspoonful of salt

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