Poached or Dropped Eggs

Name: Poached or Dropped Eggs
Ingredients: a teaspoonful of salt; Do not put more than three into the pan at one time; a teaspoonful of butter

From Cookery for beginners, 1884

Trim ragged edges if necessary.

Presented as published in 1884. 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 Cookery for beginners (1884) by Marion Harland, page 9. The excerpt below is the record exactly as published.

Poached, or Dropped Eggs. Into a clean frying-pan, pour plenty of boil- ing water, and a teaspoonful of salt. Let it boil steadily, not violently. Wipe a cup dry, break an egg into it, and pour, very cau- EGGS. 46 tiously and quickly, on the surface of the water. Avoid spreading or breaking it. It will sink to the bottom for an instant, but if the water is boiling hot, will rise soon and be • cooked in about three and a half minutes. Do not put more than three into the pan at one time, or they will run into one another. Take them up with a perforated skimmer and lay on a hot, flat dish in which a tea- spoonful of butt

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