Poached Eggs
From Foods, their selection and preparation, 1935
Adding salt to the water helps coagulate the egg and keeps it from spreading too much.
Presented as published in 1935. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 95. The excerpt below is the record exactly as published.
Poached Eggs. One of the simplest methods of cooking eggs out of the shell is by poaching. To poach eggs, use a shallow pan with enough water to cover the eggs. Heat the water to boiling; then reduce the heat to hold the temperature of the water at simmering, just below boiling. Break each egg into a cup and slip gently but quickly from the cup into the water. The heat may be turned off unless several cold eggs are put into the water. The addition of salt to the water
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