Poached Egg

Ingredients

• 1 egg
• Rub the bottom of an omelet pan lightly with butter.

Method

1. 1

   Fill pan three fourths full of boiling water.

2. 2

   Break an egg into a saucer and slip into the boiling water.

3. 3

   Lower flame so the water will not boil, and allow egg to remain in the water 3-10 minutes.

4. 4

   If the water does not cover the yolk, dip water over it carefully with a spoon until a film forms over yolk.

5. 5

   Remove with a skimmer to a slice of buttered toast and garnish with parsley.

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.

Poached Egg Rub the bottom of an omelet pan lightly with butter.

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