Poached Eggs

Ingredients

• each egg separately into a saucer
• sprinkle them with pepper, salt and parsley
• sprinkle them with pepper, salt and parsley
• put a tiny piece of butter on top of each egg
• Put the eggs on rounds of toast

Method

1. 1

   Fill the Chafing Dish with boiling water.

2. 2

   Break each egg into a saucer and slip it into the Chafing Dish.

3. 3

   Cover and heat until the whites are set.

4. 4

   Remove with a flat implement and place on toast.

5. 5

   Sprinkle with salt, pepper, and parsley, and add butter on top.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 39. The excerpt below is the record exactly as published.

Poached Eggs. The Chafing Dish should be more than half full of boiling water. Break each egg separately into a saucer and slip it steadily and dexterously into the Chafing Dish. Light the lamp, cover up the water and eggs, and put the dish over the lower hot-water pan, which should have in it a pint of hot water. Let it heat until the whites of the eggs are set ; then remove the eggs from the pan with the special flat implement ad hoc. Put the eggs on rounds of toast. Sprinkle them with pepper, salt and parsley, and put a tiny piece of butter on top of each egg

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