Poached Eggs
From The Cook County cook book, 1912
Serves 1
Celery salt gives a pleasant flavor to poached eggs, and some people relish a drop of onion juice on each.
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 33. The excerpt below is the record exactly as published.
POACHED EGGS. — Eggs for this purpose are best when two days old. The whites of new-laid eggs are milky, easily dissolved, and separated in water, but on the other hand, if too stale, the cell walls do not remain firm. Brush the bottom of an iron frying pan with butter or oil, then partly fill with iDoiling water, adding salt or a little lemon juice or vinegar; break the eggs, one after another into a cup and turn them into the water, which should not iboil or even simmer. The top of the yolk should slightly emerge from the water; if the yolk be covered, carefully dip out some of the water; if too much is visible, add more, very carefully, so as not to disturb the eggs. Let stand till the egg is cooked to the proper consistency. When cooked to perfection, the egg throughout is jelly-like, the golden brown just showing through a transparent veil of white. Then remove with a skim- mer, and arrange on slices of toasted bread. Add a few bits of water-cress or parsley
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