Poached Eggs
From The spirit of cookery, 1895
Poached eggs are best served on toast and can be flavored with vinegar or anchovy essence.
Presented as published in 1895. 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
74Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories74 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
Calcium29 mg
Iron0.9 mg
Magnesium6.1 mg
Phosphorus100 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
Water52 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 373. The excerpt below is the record exactly as published.
Poached eggs are eggs boiled after the removal of the shell. The cook who wishes to display her skill in poaching, says Kitchiner, must endeavour to procure eggs that have been laid a couple of days. Those that are quite new-laid are so milky that, take all the care you can, your cooking of them will seldom procure you the praise of being a prime poacher ; on the other hand, you must have fresh eggs, or it is equally impossible. The beauty of the poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a trans- parent veil for the egg. To poach eggs, have a stewpan half filled with clear boiling water on the fire ; add some salt and a little vinegar ; break an egg
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