Poached Eggs

Ingredients

• three eggs
• a pinch of salt
• a little lemon juice or vinegar

Method

1. 1

   Fill a hot-water dish with boiling water, season with salt and add lemon juice or vinegar.

2. 2

   Carefully drop in eggs and cook until set; trim and serve on hot buttered toast.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.

poached egg laid on top. Hmertcan Golbeit Buck. This is made the same as Welsh Rabbit (see page 31), with the addition of a small poached egg, neatly trimmed, on top of each portion. Some prefer to use only the yolks of eggs for poaching purposes, as this makes a neater- looking portion. Put a tiny pinch of Nepaul or cayenne pepper in the centre of each egg just before serving. c 34 Chafing Dish Cookery Melsb IRabbit or IRarebtt. Cut up eight ounces of good Cheshire or Cheddar cheese, put it into a chafing dish with a £-pint of milk or ale, £-teaspoonful of mustard, and pepper to taste. Stir and cook until the mixture becomes creamy, then serve on hot buttered boast. Moo&cocft Coast. To make this dish, the following ingredients will be required : Four or five chicken or duck livers, two small Gorgona anchovies, half a teaspoonful castor sugar, one ounce butter, a quarter of a teaspoonful spiced pepper (paprika or Krona pepper), a pinch of salt, three yolks of eggs, and about half a gill of cream. Wash and clean the livers, removing carefully any gall that may be left on ; drain them in a cloth, and pound till quite fine in a mortar ; bone and skin the anchovies and pound them to a paste. Mix all thoroughly and add the butter, sugar, and seasoning ; rub through a fine sieve, and incorporate the egg-yolks and half the above-mentioned quantity of cream. Stir this in a chafing dish until it is sufficiently cooked. Have ready a plate or small dish with a piece of buttered toast. Just before serving add a little more cream and seasoning if needed ; pour the mixture over the toast, garnish with fried bread crofitons, and serve. Cumefc Coast. Cut four slices from a sandwich loaf, not too thin, and toast them in front of a clear fire ; trim off the crusts and butter each slice, then spread with a mixture composed of equal pro- portions of curry or mulligatawny paste and anchovy or bloater paste. Cut the prepared toast into fingers, place them over a hot chafing dish for a few minutes, long enough to heat them. The dish is then ready to serve. 35 Chafing Dish Cookery Cbeese lingers. Cut up into small shreds four ounces of Cheddar cheese, free from rind, put it in a chafing dish with one ounce of butter and a tablespoonful of milk ; season with pepper and a very little salt, and stir till melted and cream-like. Cut three or four Triscuits into halves, heat them well, butter them, range them on a hot dish or on plates, pour the melted cheese mixture over carefully, and serve. Sttrreb Boos. ( (Eufs Mollet.) Put into the blazer of the chafing dish half an ounce of fresh butter ; when melted drop in four or five eggs, season with salt and pepper, and stir them gently till sufficiently cooked ; serve on or with buttered toast. fl>oacbeb Eggs. {(Eufs poch6s.) Three parts fill a hot-water dish with boiling water ; season with salt, and add a little lemon juice or vinegar

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