Eggs, Poached
INGREDIENTS. - Eggs, water. To every pint of water allow 1 tablespoonful of vinegar. AVERAGE COST, 1d. to 2d. each.
Eggs for poaching should be perfectly fresh, but not quite new-laid; those that are about 36 hours old are the best for the purpose. If quite new-laid, the white is so milky it is almost impossible to set it; and on the other hand, if the egg be at all stale, it is equally difficult to poach it nicely. Strain some boiling water into a deep clean frying-pan, break the egg into a cup without damaging the yolk, and, when the water boils, remove the pan to the side of the fire, and gently slip the egg into it. Place the pan over a gentle fire, and keep the water simmering until the white looks nicely set, when the egg is ready. Take it up gently with a slice, TIN EGG-POACHER. cut away the ragged edges of the white, and serve either on toasted bread or on slices of ham or bacon, or on spinach, &c.
A poached egg should not be overdone, as its appearance and taste will be quite spoiled if the yolk be allowed to harden.
When the egg is slipped into the water, the white should be gathered together, to keep it a little in form, or the cup should be turned over it for 1/2 minute. To poach an egg to perfection is rather a difficult operation; so, for inexperienced cooks, a tin egg-poacher may be purchased, which greatly facilitates this manner of dressing eggs. Our illustration clearly shows what it is it consists of a tin plate with a handle, with a space for three perforated cups. An egg should be broken into each cup, and the machine then placed in a stewpan of boiling water, which has EGGS, POACHED. been previously strained. When the whites of the eggs appear set, they are done, and should then be carefully slipped on to the toast or spinach, or with whatever they are served. In poaching eggs in a fryingpan, never do more than four at a time; and, when a little vinegar is liked mixed with the water in which the eggs are done, use the above proportion.
TIME.-2 to 3 minutes, according to the size of the eggs.
SEASONABLE at any time, but less plentiful in winter. Eggs, Poached, with Cream. -INGREDIENTS for dish for 2 or 3 persons. -1 pint of water, 1 teaspoonful of salt, 4 teaspoonfuls of vinegar, 4 fresh eggs, 1/27 gill of cream, salt, pepper, 1 oz. of butter.
AVERAGE COST, 10d.
Put the water, vinegar and salt into a frying-pan, and break each egg into a separate cup; bring the water, &c., to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from 3 to 4 minutes, but not longer, and with a slice lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste of pepper and salt, bring the whole to the boiling-point; then add the butter, broken into small pieces; toss the pan round and round till the butter is melted, pour it over the eggs, and serve.
To insure re the eggs not being spoiled whilst the cream, &c., is preparing, it is a good plan to warm the cream with the butter, &c., before the eggs are poached, so that it may be poured over them immediately after they are dished.
TIME.-3 to 4 minutes to poach the eggs, 5 minutes to warm the cream.
SEASONABLE at any time.