vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From Scientific cooking with scientific methods, 1911
Serves 1
Let each person season eggs to taste.
Presented as published in 1911. 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
Nutrition per serving
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1.1 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2362 mg
Potassium15 mg
Calcium30 mg
Iron0 mg
Magnesium9.8 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline0.3 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 92. The excerpt below is the record exactly as published.
a teaspoon of salt to a quart of water and a teaspoon of lemon juice or vinegar, lemon juice preferred. When the water is boiling, stir it round and round, and drop the eggs in one at a time, breaking each one in a cup, using care not to disturb the membrane covering the yolks. Do not allow the water to boil, and as soon as there is a film over the top and whites are set, they are done. Remove them with a buttered skimmer, and slip onto a round of buttered toast and trim the white into shape. Let each person season eggs to suit their individual tastes. Eggs can be poached in egg-poacher or muffin rings if preferred. Butter them before dropping in the eggs. EGGS. 201 Poached Eggs
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