Name: Poached Eggs
Ingredients: one quart of water add one teaspoonful of salt; one teaspoonful of salt; salt

Poached Eggs

Ingredients

one quart of water add one teaspoonful of salt
one teaspoonful of salt
salt

Directions

To one quart of water add one teaspoonful of salt and boil slowly; break the eggs carefully and slip into the water; dip the water over the eggs; loosen carefully from the bottom of the pan ; when the white is set lift on a skimmer; trim the edges and slip onto toast.

By Tracy, Suzanne. [from old catalog]. 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. See the original page.