Poached Eggs

Ingredients

• a pinch of salt
• a tablespoonful of vinegar

Method

1. 1

   Have ready a wide saucepan or frying-pan with gently boiling water, into which a pinch of salt and a tablespoonful of vinegar have been thrown.

2. 2

   Break the eggs separately into a cup, and slip them one at a time carefully into the water.

3. 3

   Keep the pan at the side of the stove, and on no account let the water boil fast, or the eggs will break.

4. 4

   When the white is set, and the yolk is seen through a thin white covering, the eggs are done enough.

5. 5

   Take them up carefully with an egg-slice, and be sure to drain them well.

Nutrition per serving

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 57. The excerpt below is the record exactly as published.

Poached Eggs. Hot Buttered and Dry Toast. Lemon Marmalade, Porridge. Luncheon. Stewed Giblets. Jam and Bread Pudding Dinner. Gravy Soup made of Stock from Chicken Bones. Boiled Pork. Pease Pudding. Cabbage and Potatoes. Tapioca and Apples. Cheese. Marketing. For the Day.— Two sets of Chickens’ or Ducks’ Giblets (fresh). These may probably be procured for a few pence. The giblets consist of the head, neck, feet, gizzard, and liver of the birds. The whole or part of a large fresh Ox- cheek ; Cabbage, Potatoes, Apples. For To-morrow.— A tin of preserved Prawns. These prawns offer a pleasant variety for breakfast. They are economical because not very much can be used at once ; and besides being used as a relish, they are useful for garnishing dishes; or two or three chopped small and added to melted butter will make a good sauce for fish. The price at the present time is one shilling per tin. Breakfast. — Bissoles (January 6th). Poached Eggs. — Have ready a wide saucepan or frying-pan with gently boiling water, into 66 A YEAR'S COOKERY . which a pinch of salt and a table-spoonful of vinega

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