Poached Eggs

Ingredients

• two inches boiling hot water
• a half slice of toast
• a bit of butter

Method

1. 1

   Butter the bottom of the dish, add boiling hot water, and lay in muffin rings.

2. 2

   Break one egg at a time into a saucer and place in each ring.

3. 3

   Simmer the water, dip the water over each egg with a spoon, and cook until the whites look like a thick veil over the yolk, about 3-4 minutes.

4. 4

   Serve on toast with salt, pepper, and butter.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 40. The excerpt below is the record exactly as published.

Poached Eggs. Butter the bottom of dish that you poach them in, so they will not stick and break when you take them up; put in two inches boiling hot water. The dish or spider must be flat-bottomed; lay in muffin rings, break one egg at a time in a saucer, put one in each ring (no salt, as it hardens the white) ; do not have the water boil, but only simmer; with a spoon dip the water over each Qgg\ be careful not to break the yolks; as soon as the whites look like a thick veil over the yolk they are done; they will cook in from three to four minutes. Take a half slice of toast, sprinkle salted hot water on it with a spoon and butter it as for eating, lay one egg on each piece of toast, salt and pepper and lay a bit of butter

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