Soup with Poached Eggs
Ingredients
Directions
Grease patty pans or cups for each plate.
Break an egg into each cup.
Place the cups in a pan and pour boiling water around them.
When the egg whites are set, carefully remove the eggs from the cups.
Slide the poached eggs into a tureen and pour in the hot soup.
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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