To Poach Eggs
From The book of plain cooking, 1904
Use a pan exclusively for poaching eggs.
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 29. The excerpt below is the record exactly as published.
To Poach Eggs For poaching eggs it is always better to reserve a pan exclusively ; and a steel pan will be found preferable to an enamelled pan. You must first break your eggs separately into a cup, and should there be one among them which has spread, reserve it for cooking purposes ; one spoiled egg ruins an entire dish. Have ready a pan of boiling water, then place in it a small piece of salt ; a few drops of vinegar
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