Poached Eggs
From Domestic science, principles and application, 1914
An egg poacher may be used.
Presented as published in 1914. 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 Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 39. The excerpt below is the record exactly as published.
Poached Eggs Method. — Prepare a slice of buttered toast for each egg. Cut with a round cutter or muffin ring. Keep warm. Have ready a shallow pan containing enough salted water to cover the eggs
Cook this with the app: pantry check, scaling, and the assistant.