Soup with Poached Eggs
Ingredients
Directions
Butter as many patty pans or cups as there are plates.
Break an egg into each cup.
Place the cups in a pan and pour boiling water gently around and over them.
When the egg white is set, loosen the eggs from the cups.
Slide the eggs carefully into a tureen.
Pour in the hot soup and serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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