Poached Eggs
From The Pattern cook-book, 1890
Serves 1
Muffin-rings can be used for even shapes.
Presented as published in 1890. 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
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 139. The excerpt below is the record exactly as published.
POACHED EGGS. Break the eggs, one at a time into a saucer. Place water in a saucepan, salt it well, and when it is simmering, drop each ^gg lightly in, cooking but one ^gg at a time if the saucepan is small. More may be cooked at once by using a large frying-pan. The water should not be allowed to boil while the eggs are cooking, but should be kept just at the boiling point. With a small spoon throw the water carefully on the top of the egg to whiten it. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should be just sufficiently hardened to^ form a veil for the yolk. When cooked enough, take out the ^gg with a perforated ladle, trim off the ragged edges, and slip it on a small, thin piece of buttered toast. When all the eggs are cooked and placed on their separate pieces of toast, place on each a bit of butter and sprinkle with salt and pepper. EGGS. 319 Some cooks set muffin-rings in the water to give tlie eggs an even shape, poaching them, inside the rings. An egg-poacher is very convenient for this work. Poached eggs are often placed in beef soup, one egg
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