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Poached Eggs
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 115. The excerpt below is the record exactly as published.
POACHED EGGS Cook in a utensil that comes for poaching eggs (which keep the shape better), or in a granite saucepan. Break the eggs, one at a time, in a small saucer, and slip them carefully into the poacher. Then set the poacher in a pan of salted water which has come to boil. Boil gently until the eggs are set, which will be about three minutes. If you poach in a saucepan, salt the water, let it boil, and keep it hot. Break the eggs in a saucer, and slip them care- fully in the water. Then set the saucepan forward, and boil EGGS, OMELETS, CHEESE, RAREBITS 207 gently until done. Take the eggs out with a perforated ladle. Have ready toast that has been browned, buttered, a
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