To Poach Eggs

Name: To Poach Eggs
Total time: 5 min
Cuisine: United Kingdom
Ingredients: Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); When the water boils, draw back the pan, and glide the eggs gently into it, and let them stand until the whites appear almost set which will be in about a minute.; Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Then without shaking them move the pan over the fire, and just simmer them from two and a half to three minutes. Lift them out separately with a slice, quickly trim off the ragged edges and serve them upon spinach, minced veal, turkey or chicken, or upon delicately toasted bread, sliced thick and freed from crust; it is an improvement to have the bread buttered, but it is then less wholesome(!); Throw in a small saltspoonful of salt.; Fill a wide and delicately clean pan about half-filled with the clearest water.; When the water boils, draw back the pan, and glide the eggs gently into it, and let them stand until the whites appear almost set which will be in about a minute.; Break some new-laid eggs into separate cups, and do this with care that the yolks may not be injured.

Miss Acton, 1845

Preparation info

Difficulty
Easy
Ready in
5 min

Appears in

Good Things in England

By Florence White

Published 1932

About

Method

Fill a wide and delicately clean pan about half-filled with the clearest water.
Throw in a small saltspoonful of salt.
Place over a fire quite free from smoke(!)
Break some new-laid eggs