Poached Eggs
From Cooks in clover, 1889
Toast may be placed under each egg.
Presented as published in 1889. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium0.5 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water0 g
As published
This recipe was extracted from Cooks in clover (1889), page 25. The excerpt below is the record exactly as published.
Poached Eggs. — Into a frying pan pour plenty of boiling water, and a teaspoon of salt. Let it boil steadily, but not violently. Break an egg into a cup and pour it very cautiously and quickly on the surface of the water. Do not put more than three eggs in the pan at a time. They should be cooked in three minutes, taken up with a skimmer, and laid on a hot flat dish, in which a teaspoon of but- ter has been melted. When all are done, pepper and salt lightly, put a bit of butter on each egg, and serve very hot. A square piece of toast
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