Poached Eggs

Ingredients

• 1 egg
• 1 slice stale bread
• 1 tb butter
• 2 drops vinegar
• salt
• pepper

Method

1. 1

   Trim the crusts from the slice of bread and toast it on both sides.

2. 2

   Butter the toast and place it on a warm plate.

3. 3

   In an omelet pan, bring water to a boil, add vinegar, then lower the flame.

4. 4

   Break the egg and drop it into the water, allowing it to cook until the white is firm and the yolk shows through.

5. 5

   Remove with a skimmer and place on the toast.

As published

This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 37. The excerpt below is the record exactly as published.

1 egg 1 slice stale bread Utensils needed: Omelet pan DOMESTIC SCIENCE Lesson XXXm Poached Eggs 1 tb butter skimmer plate 2 drops vinegar salt and pepper

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