Poached Eggs

Ingredients

• Half fill a saucepan with water
• add a little vinegar
• and salt
• three or four eggs

Method

1. 1

   Simmer water with vinegar, add eggs, and boil for three minutes.

2. 2

   Serve on buttered toast or with gravy.

Nutrition per serving

As published

This recipe was extracted from Recipes for the million (1891), page 63. The excerpt below is the record exactly as published.

and salt ; stir constantly with a wooden spoon over a slow fire until done, taking care that the brouiltes do not become clotty. Add a spoonful of broth, with cucumbers or asparagus heads. EGG CROQUETTES.— Cut the whites of nine hard-boiled eggs into small dice, and press the yolks of three eggs through a hair sieve (more yolks would make the croquettes too dry). Next cut an onion into dice, pour over it two ounces of hot butter, add gradually a spoonful of flour, season with pepper and salt, and moisten with boiling milk. Throw the whites and yolks into the sauce. Let them cool, and cover them with bread crumbs. Serve garnished with fried parsley. 9 EGG FLIP. — Mix a pint of porter with the same amount of ale, pour it into a saucepan and make it warm ; add a quartern of gin, four eggs well beaten, a little nutmeg, and sufficient sugar to make it pleasant ; pour backwards and forwards into a jug ; again place it over the fire, but do not allow it to boil. EGG HOT. — Pour a quart of old ale into a saucepan, place it over a slow fire, and add a little spice ; then beat up six eggs in a large jug, and as the ale begins to warm take the froth off and add it to the eggs, continuing the beating up with each spoonful until the ale is near the point of boiling ; then pour a quartern of rum into the ale, and when it boils empty it very quickly into the jug, and pour it a few times to and fro, from vessel to vessel. Add sugar and spice to suit the palate. EGGS A LA MAITRE D’PIOTEL.— Roll a little flour in butter, moisten with boiling milk, and let it simmer for half an hour ; then throw a good quantity of butter into the sauce with some finely-chopped parsley, pepper, and salt. Stir until the butter is melted, slice boiled eggs into the sauce, add the juice of a lemon, and send to table quite hot. EGGS AND BACON. — Toast the bacon before the fire for about ten minutes, then put the fat into a frying-pan, make it quite hot, and break the eggs into it ; pour fat over them repeatedly until the yoik becomes light ; dredge with salt and pepper, and serve. EGGS (CURRIED). — Make a cupful of gravy boiling hot, stir in a teaspoonful of curry powder, and lay in six hard-boiled eggs cut into thick slices. Simmer gently for fifteen minutes, turn the whole into a deep dish, and serve with boiled rice. EGGS (FRIED). — Break separately into a cup, without damaging the yolks, say, half a dozen eggs, put them into a dish, and sprinkle them with salt and pepper. Then fry two ounces of butter, pour it over the eggs, put the whole into a frying-pan, and cook at a little distance from the fire. When done at the bottom, pass the salamander or a red-hot shovel over them till they turn white ; dish up carefully, and pour a little vinegar over them. EGGS (POACHED). — Half fill a saucepan with water, add a little vinegar

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