Poached Eggs

Ingredients

• a dozen eggs
• a small lump of butter
• a little salt
• one shake of pepper

Method

1. 1

   Have boiling water in a pan to cover the eggs.

2. 2

   Break each egg separately into the water, boil until whites are firm, and serve with butter, salt, and pepper.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 53. The excerpt below is the record exactly as published.

a dozen eggs for twenty minutes; put in cold water and take off the shell. With a sharp knife cut in halves lengthwise, take out the yolks carefully, put in 86 Fried Eggs. Eggs 87 a bowl and rub fine; season with pepper, salt, a little cayenne, a tablespoonful of prepared mustard, and three tablespoonsful of melted butter, mix all thoroughly together and fill the eggs with the mixture. Put the halves together and tie with thread or skewer together with short toothpicks; this is for ordinary use. For picnics, or cold spreads, a pleasing effect is produced by tying them with narrow colored ribbon, or gilt cord. If it is desirable to serve them hot, prepare as above, dip in beaten egg, roll in cracker dust, and fry in hot lard. Eggs on a Plate. Put a lump of butter the size of an egg in a deep earthen plate, put in the oven, and when the butter is melted and the plate hot, break in half a dozen eggs, season with salt and pepper, and put back in the oven until the whites are set. Serve on the plate on which they are cooked. Poached Eggs. Have enough boiling hot water in a pan to cover the eggs, but do not let it boil while putting in the eggs, as it will Poached Eggs. render the whites ragged and broken; break each ^gg separately, and slip carefully into the water, and when the whites are beginning to set, bring to a boil and begin to dip off the water until the tops are bare; boil until the whites are firm, take up carefully, put a small lump of butter, a little salt,- and one shake of pepper

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