To Poach Eggs

Ingredients

• a small saltspoonful of salt
• a wide and delicately clean pan about half-filled with the clearest spring-water
• some new laid eggs

Method

1. 1

   Fill a clean pan with water and add salt.

2. 2

   Bring to a boil, then draw back the pan and gently glide the eggs into the water.

3. 3

   Let them stand until the whites are almost set, about one minute.

4. 4

   Simmer for 2.5 to 3 minutes, then lift them out and trim the edges.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 395. The excerpt below is the record exactly as published.

TO POACH EGGS. Take for this purpose a wide and delicately clean pan about half- filled with the clearest spring- water ; throw in a small saltspoonful of salt, and place it over a fire quite free from smoke. Br^ak some new laid eggs

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