Poached Eggs

Ingredients

• half a pint of water
• one teaspoonful of salt
• three of vinegar
• the egg

Method

1. 1

   Put into a shallow saucepan half a pint of water, one teaspoonful of salt, and three of vinegar; when boiling, break one egg at a time in a saucer, and then carefully tilt the egg into the boiling water.

2. 2

   Let the water simmer for 3 to 4 minutes, according to the size of the egg.

3. 3

   Lift the poached egg out with a wire spoon and place it in the center of a round of buttered toast, bacon, ham, spinach, or minced meat.

Nutrition per serving

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 79. The excerpt below is the record exactly as published.

Poached Eggs. — Put into a shallow saucepan half a pint of water, one teaspoonful of salt, and three of vinegar; when boiling break one egg at a time in a saucer, and then carefully tilt the egg

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