Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Poached Eggs

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

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018