Poached Eggs
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 34. The excerpt below is the record exactly as published.
poached eggs, a French secret is to stir a teaspoonful of vinegar into the salted water in which they are cooked. If you wish to have the yolks covered with the whites, like a filmy yellow ball, drop the eggs into deep water, but if you prefer them uncovered and spread out, be sure and have the water shallow in the pan. This is an unfailing recipe. POACHED EGGS. Toast small slice of bread for each egg', trim and lay on EGGS AND OMELETS 77 hot platter. Have frying pan partly filled with salted water. When simmering, carefully break in 1 egg
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