Poached Eggs with Cream

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
2.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (14)
  1. Put the water, vinegar, and salt into a frying-pan.
  2. Break each egg into a separate cup.
  3. Bring the water, &c. to boil.
  4. Slip the eggs gently into it without breaking the yolks.
  5. Simmer them from 3 to 4 minutes, but not longer.
  6. With a slice, lift them out on to a hot dish, and trim the edges.
  7. Empty the pan of its contents.
  8. Put in the cream.
  9. Add a seasoning to taste of pepper, salt, and pounded sugar.
  10. Bring the whole to the boiling-point.
  11. Add the butter, broken into small pieces.
  12. Toss the pan round and round till the butter is melted.
  13. Pour it over the eggs, and serve.
To insure the eggs not being spoiled whilst the cream, &c., is preparing
  1. Warm the cream with the butter, &c., before the eggs are poached, so that it may be poured over them immediately after they are dished.
Original Text
POACHED EGGS, WITH CREAM. 1664. INGREDIENTS.—1 pint of water, 1 teaspoonful of salt, 4 teaspoonfuls of vinegar, 4 fresh eggs, 1/2 gill of cream, salt, pepper, and pounded sugar to taste, 1 oz. of butter. Mode.—Put the water, vinegar, and salt into a frying-pan, and break each egg into a separate cup; bring the water, &c. to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from 3 to 4 minutes, but not longer, and, with a slice, lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste of pepper, salt, and pounded sugar; bring the whole to the boiling-point; then add the butter, broken into small pieces; toss the pan round and round till the butter is melted; pour it over the eggs, and serve. To insure the eggs not being spoiled whilst the cream, &c., is preparing, it is a good plan to warm the cream with the butter, &c., before the eggs are poached, so that it may be poured over them immediately after they are dished. Time.—3 to 4 minutes to poach the eggs, 5 minutes to warm the cream. Average cost for the above quantity, 9d. Sufficient for 2 persons. Seasonable at any time. 1665. COMPARATIVE SIZES OF EGGS. [Illustration: 1 SWAN'S EGG. 2 TURKEY'S EGG. 3 DUCK'S EGG. 4 PLOVER'S EGG.]
Notes
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