To poach Eggs

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

toast and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
spinach ↝ Spinach, raw [Vegetables and Vegetable Products]

Instructions (2)

Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg slice under the egg, and lay it on toast and butter, or spinach.
As soon as enough are done, serve hot.

Original Text

To poach Eggs.

Set a stewpan of water on the fire; when boiling, slip an egg, previously broken into a cup, into the water; when the white looks done enough, slide an egg slice under the egg, and lay it on toast and butter, or spinach. As soon as enough are done, serve hot.

The servants of each country are generally acquainted with the best mode of managing the butter and cheese of that country; but the following hints may not be unacceptable to give information to the Mistress.

Notes

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