Poached Eggs

Ingredients

• 1 egg
• 1 teaspoonful of vinegar
• 1 pint of hot water
• 1 round of toast

Method

1. 1

   Add the vinegar to the water; break the egg into a cup; slip it gently from the cup into the pan of simmering water.

2. 2

   Simmer for about three minutes; lift out with a pierced fish slice; place the egg on a half round of toast; serve hot.

Nutrition per serving

As published

This recipe was extracted from The school cookery book (1881), page 60. The excerpt below is the record exactly as published.

Poached Eggs. — Required: x egg; boiling water; i teaspoonful of vinegar to x pint of hot water ; i round of toast. Add the vinegar to the water; break the egg into a cup; slip it gently from the cup into the pan of sim- mering water. Simmer for about three minutes; lift out of the pan with a pierced fish slice; place the egg on a half round of toast ; serve hot. Baked Eggs. — Required: i egg; oz. butter. Place the butter in a very small baking tin; melt it; break the egg into a cup ; slip it from the cup into the tin ; place the tin in the oven for three minutes, when the egg will be cooked. Rummeled Eggs. — Required: i egg; i slice of buttered toast; i dessert spoonful milk; l/z oz. butter; x pinch of salt. Melt the butter in a small frying pan ; break the egg into it; add the milk and salt; stir constantly one way till the egg becomes thick like butter, but not hard; spread it over the buttered toast; serve very hot. Omelet. — Required: 2 eggs; oz. butter; 1 tea- spoonful soft sugar; 1 small pinch of salt. Break the eggs ; separate the yolks from the Avhites, add the sugar to the yolks ; stir in a basin till they are thick and creamy (about ten minutes). Place the whites with the salt on a dry plate; with a dry sharp knife whisk them in a cool place till they become a stiff froth; mix this gradually in among the yolks, tak- ing care not to beat down the froth. In the meantime let the butter melt, but not discolour, in an omelet pan ; pour the mixture into the pan ; cook it on the fire till it sets (about two minutes) ; then place it in the oven 10 allow it to rise and brown . If there is no oven, hold it before the fire. Turn it out, double it over and serve immediately. 126 EGGS. The omelet will be larger and lighter if a third white can be allowed to the two yolks. A savoury omelet may be made by adding half a teaspoonful of mixed herbs or chopped parsley to the yolks instead ot sugar. An omelet pari should not be washed • it should be scraped and dry rubbed. Pancakes. — Required : 2 oz. flour ; 1 egg

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