Poached Eggs with Gravy

Name: Poached Eggs with Gravy
Ingredients: 4 or more eggs; a little salt; a little vinegar

From English and French cookery, 1890

Should the eggs chance to be hard, immerse in cold water on removing from pot.

Presented as published in 1890. 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

Nutrition per serving

286Calories

25 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories286 kcal

Protein25 g

Carbohydrates1.4 g

Fiber0 g

Sugars0.7 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium284 mg

Potassium276 mg

Calcium112 mg

Iron3.5 mg

Magnesium24 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water152 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 76. The excerpt below is the record exactly as published.

Poached Eggs with Gravy. — Into a saucepan three-parts full of boiling water, and in which a little salt and vinegar has been stirred, carefully break 4 or more eggs

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