A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Serve immediately.
Preserved exactly as written in the original source
Have one quart of boiling water and one tablespoonful of salt in a frying pan
Break the eggs, one by one, into a saucer, and slide carefully into the salted water
Dash with a spoon a little water over the egg, to keep the top white
Cook until the white is firm, and lift out with a griddle cake turner and place on toasted bread
Modern guidance to help you succeed with this vintage recipe
Adding salt to the poaching water raises its boiling point and seasons the eggs from the outside in. The vigorous heat sets the egg white proteins quickly, creating a tender exterior while keeping the yolk runny. Sliding eggs from a saucer rather than cracking directly into the water prevents the yolk from breaking and gives you control over placement. Spooning hot water over the top ensures even cooking without flipping, which would break the delicate egg.
Poached eggs are best served immediately. However, they can be held in ice water for up to 8 hours: after poaching, transfer to ice water to stop cooking, then refrigerate. To reheat, slip eggs into simmering water for 1 minute until warmed through.
AI-generated tips from Chef Cecil's culinary database
Poached eggs are best served immediately. However, they can be held in ice water for up to 8 hours: after poaching, transfer to ice water to stop cooking, then refrigerate. To reheat, slip eggs into simmering water for 1 minute until warmed through.
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