Poached Eggs

Ingredients

• one-third of an ounce of salt
• per quart of water

Method

1. 1

   Use perfectly fresh eggs.

2. 2

   Have ready a saucepan containing boiling salted water, slightly acidulated with vinegar.

3. 3

   Break the eggs over that part of the water which is actually boiling.

4. 4

   Do not put more than six eggs at a time into the same saucepan.

5. 5

   As soon as the eggs are in the water, let the latter simmer.

6. 6

   The egg is poached when the white has enveloped the yolk.

7. 7

   Withdraw the eggs by means of a slice; dip them into cold water, trim their whites, and put them back into moderately warm water until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 146. The excerpt below is the record exactly as published.

Poached Eggs. Use perfectly fresh eggs, for it is quite impossible to ob- tain an even poaching without. Have ready a saucepan containing boiling salted water (one- third of an ounce of salt per quart of water

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