vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Poached Eggs
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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 new home cook book (1896), page 65. The excerpt below is the record exactly as published.
POACHED EGGS. Break as many eggs as you wish to use, one at a time, and drop carefully into a spider filled with boiling water. When the whites of the eggs are well set, slip a spoon carefully under and take out, laying each upon a small piece of buttered toast on the platter. Put a very small piece of butter on each egg, a slight dash of pepper
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