Poached Eggs

Ingredients

• half a teaspoonful of salt
• some toast

Method

1. 1

   Put muffin-rings in a pan, pour in boiling water till rings are half covered, scatter salt, let it boil once, then slide in eggs.

2. 2

   Cook for twelve minutes, serve on toast with salt, pepper, and parsley.

Nutrition per serving

As published

This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 3. The excerpt below is the record exactly as published.

Poached Eggs Take a pan which is not more than three inches deep, and put in as many muffin-rings as you wish to cook eggs. Pour in boiling water 20 A LITTLE COOK BOOK till the rings are half covered, and scatter half a tea spoonful of salt in the water. Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking, take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them. When the eggs have cooked twelve minutes, take a cake- turner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring ; and so on with all the eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little chopped parsley is nice to put over the eggs, too. Poached Eggs with Potted Ham Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bub- bles put in a tablespoonful of flour ; shake well, and add a cup of hot milk and a small half- teaspoonf ul of salt ; cook till smooth. Moisten each round of toast with a very little boiling FOR A LITTLE GIRL 21 water, and spread with some of the potted ham which comes in little tin cans ; lay a poached egg on each round, and put a teaspoonful of white sauce on each egg. If you have no potted ham in the house, but have plain boiled ham, put this through the meat-chopper till you have half a cupful, put in a heaping teaspoonful of the sauce, a salt- spoonful of dry mustard, and a pinch of red pepper, and it will do just as well. Scrambled Eggs 4 eggs. 2 tablespoonfuls of milk. l/o teaspoonful of salt. Put the eggs in a bowl and stir till they are well mixed; add the milk and salt. Make the frying-pan very hot, and put a tablespoonful of butter in it; when it melts, shake it well from side to side, till all the bottom of the pan is covered. Put in the eggs and stir them, scrap- ing them off the bottom of the pan until they begin to get a little firm ; then draw the pan to the edge of the stove, and scrape up from the bottom all the time till the whole looks alike, creamy and firm, but not hard. Put them in a hot, covered dish. 22 A LITTLE COOK BOOK Scrambled Eggs with Parsley Chop enough parsley to make a teaspoonful, and mince half as much onion. Put the onion in the butter when you heat the pan, and cook the eggs in it; when you are nearly ready to take the eggs off the fire, put in the parsley. After Margaret had learned how to make these perfectly, she began to mix other things with the eggs. Scrambled Eggs with Tomato When Margaret found a cupful of tomato in the refrigerator, she would take that, add a half- teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped parsley, and simmer it all on the fire for five minutes ; then she would cook half a teaspoonful of minced onion in the butter in the hot frying-pan as before, and turn in the eggs, and when they were beginning to grow firm put in the tomato; In summer-time she often cut up two fresh tomatoes and stewed them down to a cupful, instead of using the canned. Scrambled Eggs with Chicken Chop fine a cup of cold chicken, or any light- colored meat, and heat it with a tablespoonful FOR A LITTLE GIRL 23 of water, a half-teaspoonful of salt, two shakes of pepper, and a teaspoonful of chopped pars- ley. Cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan, and turn in the eggs, and when they set mix in the chicken. Sometimes Margaret used both the tomato filling and the chicken in the eggs, when she wanted to make a large dish. Creamed Eggs Cook six eggs twenty minutes, and while they are on the fire make a cup of white sauce, as before : one tablespoonf ul of butter, melted, one of flour, one cup of hot milk, a little salt; cook till smooth. Peel the eggs and cut the whites into pieces as large as the tip of your finger, and put the yolks through the potato-ricer. Mix the eggs white with the sauce, and put in a hot dish, with the yolks over the top. Or, put the whites on pieces of toast, which you have dipped in part of the white sauce, and put the yolks on top, and serve on a small platter. Another nice way to cream eggs is this: Cook them till hard, and cut them all up into bits. Make the white sauce, and into it stir the 24 A LITTLE COOK BOOK beaten yolk of one egg, just after taking it from the fire. Mix the eggs with this, and put in a hot dish or on toast. You can sprinkle grated cheese over this sometimes, for a change. Creamed Eggs in Baking-dishes Cut six hard-boiled eggs up into bits, mix with a cup of white sauce, and put in small baking-dishes which you have buttered. Cover over with fine, sifted bread-crumbs, and dot with bits of butter, about four to each dish, and brown in the oven. Stick a bit of parsley in the top of each, and put each dish on a plate, to serve. Birds' Nests Sometimes when she wanted something very pretty for breakfast, Margaret used this rule: Open six eggs, putting the whites together in one large bowl, and the yolks into six cups on the kitchen table. Beat the whites till they are stiff, putting in half a teaspoonful of salt

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