Whole eggs cooked individually, without their shells, by simmering or boiling in, or over, water until the white is fully set, usually attempting to leave the yolk liquid. Most commonly served on toast, or alone.
Original Receipt in Raffald 1769;
To poach EGGS with TOASTS
PUT your water on in a flat bottom pan with a little salt, when it boils break your eggs carefully in and let them boil two minutes, then take them up with an egg spoon and lay them on buttered toasts
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