A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It can be served on toast or without. It is a better plan to warm the cream in butter in a separate dish, that the eggs may not have to stand.
Preserved exactly as written in the original source
Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan
Break each egg separately into a saucer
Slip the egg carefully into the hot water
Simmer three or four minutes until the white is set
With a skimmer lift them out into a hot dish
Empty the pan of its contents
Put in half a cup of cream, or rich milk; if milk, add a large spoonful of butter
Add pepper and salt to taste
Thicken with a very little cornstarch
Let it boil up once
Modern guidance to help you succeed with this vintage recipe
Vinegar in the poaching water lowers the pH, causing egg white proteins to coagulate faster and more tightly, preventing wispy strands from forming. The gentle simmer (not boiling) keeps the whites tender while setting them completely. Breaking eggs into a saucer first allows you to slide them gently into the water, preserving the yolk's position and minimizing turbulence that would break up the white.
The cream sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or thermos. Whisk before serving to restore smoothness. Poached eggs must be made immediately before serving for best texture, though they can be held in warm (not hot) water for up to 30 minutes if necessary.
Poached eggs are best eaten immediately and do not store well. Leftover cream sauce can be refrigerated in an airtight container for up to 2 days and gently reheated over low heat, whisking to restore consistency. Add a splash of cream or milk if the sauce has thickened too much.
AI-generated tips from Chef Cecil's culinary database
The cream sauce can be prepared up to 2 hours ahead and kept warm in a double boiler or thermos. Whisk before serving to restore smoothness. Poached eggs must be made immediately before serving for best texture, though they can be held in warm (not hot) water for up to 30 minutes if necessary.
Poached eggs are best eaten immediately and do not store well. Leftover cream sauce can be refrigerated in an airtight container for up to 2 days and gently reheated over low heat, whisking to restore consistency. Add a splash of cream or milk if the sauce has thickened too much.
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Turn it over the dish of poached eggs
