Poached Eggs

Ingredients

• one ounce of butter
• half a pint of clear stock
• the same quantity of red wine or cider
• six eggs
• pepper
• salt
• a border of parsley

Method

1. 1

   Fry an onion with a little parsley, thyme, and a bay leaf — and half a clove of garlic if liked — in one ounce of butter.

2. 2

   Add half a pint of clear stock and the same quantity of red wine or cider, and cook gently until the sauce is well blended.

3. 3

   Now poach six eggs in vinegar and water, and after draining carefully place them upon pieces of toast which have been plunged for a moment into hot water.

4. 4

   Strain the sauce, add pepper and salt to taste, and pour it around the eggs.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 139. The excerpt below is the record exactly as published.

Poached Eggs. Fry an onion with a little parsley, thyme, and a bay leaf — and half a clove of garlic if liked — in one ounce of butter. Add half a pint of clear stock and the same quantity of red wine or cider, and cook gently until the sauce is well blended. Now poach six eggs in vinegar and water, and after draining carefully place them upon pieces of toast which have been plunged for a moment into hot water. Strain the sauce, add pepper and salt to taste, and pour it around the eggs. A bor- der of parsle

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