Poached Eggs

Ingredients

• 1 c of water
• i tsp salt
• an egg
• a piece of buttered toast

Method

1. 1

   Place water in a small frying pan and bring to a boil.

2. 2

   Add salt.

3. 3

   Break an egg into a saucer and carefully slip it into a buttered muffin ring in the pan.

4. 4

   The water should cover the egg.

5. 5

   Let stand until a white film forms over the egg and the white is firm (about 6 minutes).

6. 6

   Remove the egg and muffin ring to the toast and lift off the ring.

7. 7

   Season with butter, salt, and pepper.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 7. The excerpt below is the record exactly as published.

Poached Eggs. Place 1 c of water in small frying pan. Bring to boil, add i tsp salt. Break an egg into a saucer and carefully slip it into a buttered muffin ring placed in the bottom of the frying pan. The water should cover the egg. Place the pan where the water will keep hot without boiling, Laboratory Manual 25 let stand until a white film has formed over the top of the egg and the white is firm (about 6 minutes). With a skimmer remove the egg and muffin ring to a piece of buttered toast

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