Poached Eggs

Ingredients

• eggs
• rounds of buttered toast
• salt and white pepper
• Celery salt

Method

1. 1

   Have a pan of fresh boiling water.

2. 2

   Break egg in low cup about a quarter of an hour before it is to be cooked.

3. 3

   Slip the eggs, one by one, upon the surface, set carefully back over the fire and boil gently three minutes, or until the whites are firm.

4. 4

   Take up with a flat perforated spoon, lay upon rounds of buttered toast, trim off ragged edges and dust lightly with salt and white pepper.

As published

This recipe was extracted from Kirmess cook book (1907), page 135. The excerpt below is the record exactly as published.

rounds of buttered toast, trim off ragged edges and dust lightly with salt and white pepper. Celery salt gives a pleasant flavor to poached eggs

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