Poached Eggs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Yield
6.0 eggs
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Put into a stewpan about a quart of water, two tablespoonsful of French vinegar and a good dessertspoonful of salt, and bring it to the boil; this is enough to poach six eggs at once;
  2. break the eggs from the shell, taking care not to split the yolks, and place them in the boiling water;
  3. see that the water re-boils, then draw the pan to the side of the stove, and let it remain for about two and a half to three minutes;
  4. carefully take them up, and place them in a pan with hot water, and trim the edges;
  5. boil up the water in which they were poached, place them in it again just to get hot, take them up on a slice, drain on a clean cloth.
  6. Dish them on squares or rounds of buttered toast or croûtons, and serve.
Original Text
Poached Eggs. (Œufs pochés.) Put into a stewpan about a quart of water, two tablespoonsful of French vinegar and a good dessertspoonful of salt, and bring it to the boil; this is enough to poach six eggs at once; break the eggs from the shell, taking care not to split the yolks, and place them in the boiling water; see that the water re-boils, then draw the pan to the side of the stove, and let it remain for about two and a half to three minutes; carefully take them up, and place them in a pan with hot water, and trim the edges; boil up the water in which they were poached, place them in it again just to get hot, take them up on a slice, drain on a clean cloth. Dish them on squares or rounds of buttered toast or croûtons, and serve.
Notes
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