POACHED EGGS

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

for poaching

one quart of water ↝ Water, tap [Tap water]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
four drops of vinegar ↝ Vinegar [Mustard and other condiments]
the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for serving

a round slice of toast buttered

Instructions (5)

Have a flat sauce-pan with one quart of water boiling; put in a tea-spoonful of salt, and four drops of vinegar.
Break the eggs into a cup, one by one; drop them into the pan with a table-spoon.
See that the water is poured over the eggs.
When the white is set over the egg it is ready.
Have a round slice of toast buttered; place the eggs on it.

Original Text

POACHED EGGS.

Have a flat sauce-pan with one quart of water boiling; put in a tea-spoonful of salt, and four drops of vinegar. Break the eggs into a cup, one by one; drop them into the pan with a table-spoon. See that the water is poured over the eggs. When the white is set over the egg it is ready. Have a round slice of toast buttered; place the eggs on it.

Notes

—