Poached Eggs

Ingredients

• two eggs
• a little salt

Method

1. 1

   Have a roomy vessel with plenty of water, the frying-pan shape is good, but it is not deep enough.

2. 2

   Have a little salt in the water.

3. 3

   Never let the water boil furiously after the eggs are in, as that breaks them; keep it gently simmering at the sides.

4. 4

   Break the eggs carefully into little dishes and drop into the water one at a time.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 36. The excerpt below is the record exactly as published.

two eggs into the frying- pan and strew over the surface about a tablespoonful of the grated ham. 91— Omelet with Cheese. Make in the same manner as ham om- elet, with grated cheese instead of ham. 92— Omelet with Tomatoes. Stew tomatoes down nearly dry, sea- son with butter, pepper and salt. In- close a spoonful in the middle of an om- elet according to the preceeding exam- ples. Cost of omelets. Omelets are kept off the bill of fare more on account of the time and attention required to cook them properly than because of their cost which is only from -^c to Ic more than the eggs alone would be. This is speaking of hotel and family orders where the added seasoninejs is but about a tablespoonful, and not of omelets with asparagus, points or other rarities. Eggs vary ia price from 6 cents per dozen in country places to 60 cents in the cities at mid- winter. 93— Scrambled Eggs. Not to be beaten up like an omelet but only stirred about. Put a spoonful of melted butter or butter and lard into the small frying-pan, and then two eggs, sprinkle pepper and salt. Stir the eggs about a dozen times around with a fork. Pile in the middle of a little flat dish be- fore they get cooked too hard. Note. The oeufs (eggs) brouilles aux truffles, or aux pointes d ' asperges, often named in menus are scrambled eggs with truffles and asparagus and similar acces- sories, the word brouille being of the same derivation as our broil, signifying a row, being in a tumult, stirred up. 94 — Shirred Eggs. Some people keep little yellow ware dishes for this purpose, or other dishes that cannot be damaged by baking. Spread with a teaspoon a slight coating of euft butter over the inside of the dish, drop in two eggs, not beaten, and set them 84 SAN FRANGISGO HOTEL GAZETTES inside the oven, or, perliaps, on the top of the range on one side. Try by shak- ing, and take them from the fire when the whites are quite cooked. Send ia the same dish set in a flat one. 95 — Fried Eggs. These are the most called-for of any form in which eggs are cooked and there is the widest possible difference between the work of a skilful and unskilful cook in this particular. The fried eggs that are a displace to any table are broken as to the yolks before they go in the pan, then they have black grease simmering up all around the edges and running over their surface, they are cooked near- ly as hard as leather, they stick to the pan and cannot be turned over and final- ly when they are forcibly pushed into a dish the same smoky, black grease flows around them like gravy. That it should happen so sometimes is nothing to be re- marked, but these lines are prompted by amazement that some will go on frying eggs that way always and habitually and do not se^m to know that anything is wrong. To fry the eggs cleanly and hand- somely, keep the small frying pans al- ways rubbed clean, if not bright, and never set them empty upon the range but keep them warm on the bar along the tront of it or on a hot shelf or a row of bricks at the back. 96— Poached Eggs. Also called dropped eggs. It is no trouble to poach eggs hand- somely if two or three rules are ob- served. Have a roomy vessel with plenty of water, the frying-pan shape is good, but it is not deep enough. Have a little salt

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