Poached Egg
From Cookery 1 experiments and recipes, 1912
A buttered muffin ring may be placed in the water and the egg poached in the ring to preserve its shape.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 6. The excerpt below is the record exactly as published.
Poached Egg Have ready a slice of buttered toast and keep it hot. Boil enough salted water in a frying- pan to cover an egg, break the egg into a saucer and slip it carefully into the water just after drawing- the frying pan to a cooler part of the stove where the water will keep hot but will not boil. Cook until the white jellies. Remove the egg to the toast with a griddle- cake turner. Season with salt, pepper and butter. A buttered muffin ring may be placed in the water and the egg poached in the ring to preserve its shape. Water toast may be used if preferred. Scrambled Egg Beat one egg until the yolk and white are blended, add 1 tb. milk, Y% t. salt and a little pepper. Melt Vi t. of butter in the top of a double boiler, add the egg mixture, stir slowly and cook until creamy. Remove the mixture just before it is of the desired consistency as it thickens after taking from the fire. Scrambled egg may be cooked in a frying pan over a low flame. Omelet 1 egg
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