Ham and Eggs

Ingredients

• the ham, which is probably in a slice or slices already
• four or five drops of vinegar
• two or three pieces of fresh parsley

Method

1. 1

   Cook the ham slowly in a clean frying pan.

2. 2

   Prepare a stew-pan with gently boiling water and add vinegar.

3. 3

   Break eggs into cups and slide them into the boiling water, cooking two at a time.

4. 4

   Once the ham is nearly done, place it on a hot dish.

5. 5

   Lift the eggs out carefully, trimming any loose white, and place one egg on each slice of ham.

6. 6

   Garnish with parsley and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 28. The excerpt below is the record exactly as published.

ham and eggs. First, the ham, which is probably in a slice or slices already. The first point to be considered is the state of the frying- pan ; this latter should be perfectly clean befoie the ham is placed in it. Next, cook the ham rather slowly ; with ham, poached eggs look better, and to my thinking taste better, than fried. Have a stew-pan ready full of water gently boiling, and drop in this water four or five drops of vinegar. Have a dish ready in the oven ; and as soon as the ham is nearly done, take the eggs, which should have been carefully broken each one separately in a cup, and let them slide out slowly into the boihng water, doing two at a time ; as soon as the eggs are in the water, place the ham on the hot dish, and so place it that an egg will stand on each slice. Next, take the strainer and lift each egg carefully out of the water, and have in your other hand a knife ready to trim off the loose pieces of white, so as to have the egg a compact mass, the yolk surrounded by an even rim of white. Next, should a little of the water rest in the bend of the strainer, mop it up with the end of a cloth before you slide the egg on to the ham, or otherwise, owing to the vinegar, the egg will taste acid. After the eggs are on the ham, see that all is placed uniformly in the middle of the dish, put two or three pieces of fresh parsley

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