vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Poached or Dropped Eggs
From Original White House Cookbook, 1887
Serves 4
Using vinegar helps keep the eggs from spreading.
Presented as published in 1887. 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
1Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0.7 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1757 mg
Potassium2.8 mg
Calcium8.4 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 143. The excerpt below is the record exactly as published.
POACHED OR DROPPED EGGS. Have one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide care- fully into the salted water. Dash with a spoon a little water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Cook until the white is firm, and lift out with a griddle cake turner, and place on toasted bread. Serve immediately. A tablespoonful of vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.