Poached Eggs
From Foods and household management, 1914
An alternative method is to use small buttered cups in simmering water.
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 Foods and household management (1914) by Helen Kinne, page 77. The excerpt below is the record exactly as published.
Poached eggs. — Make ready a frying pan by setting muffin rings in it, and Ming it about half full of gently simmering water, with a teaspoonful of salt dissolved in it. Break the eggs one at a time into a saucer, and slip each egg carefully into a muffin ring. See that the pan stands where the water is just below the boiling point, for rapidly bubbling water breaks the eggs. When the white begins to set, pour the hot water gently over the tops of the eggs from a spoon. Cook until the white is firm. Slip a griddle cake turner under the egg, lift it gently, and place it upon a piece of buttered toast which you have ready on a hot plate, or platter, and remove the ring. An easier method resembling the poached egg is to break the egg raw into a small buttered cup
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