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Poached Eggs

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Poached Eggs

Ingredients

Directions

  1. Bring a pot of water to a boil.

  2. Carefully drop the eggs into the boiling water.

  3. Cook until a white coating forms around the eggs, and the yolks are still visible.

  4. Remove the eggs with a slotted spoon. Serve immediately.

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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