Recipes For Making Poached Eggs

Poached Eggs, French Style Recipe

Eggs poached, French style resemble in appearance and shape a soft-boiled egg removed whole from the shell. They are used principally to garnish a crust, or crouton, filled with purée. For success the eggs must be just about twenty-four hours old and cooked one at a time. Have about a quart of water, to which a teaspoonful of salt and a tablespoonful of vinegar has been added, boiling violently. Break the shell and turn the contents, at once, onto the water at a point where there is the greatest agitation. The high temperature of the water and the acid harden the albumen upon the outside and keep the egg whole. The egg should be kept in motion either by the boiling water, or the use of a skimmer; this tends to keep the mass oval in shape. Remove with a skimmer and drain before setting in place.

Poached Egg, Hygienic Fashion Recipe

Add a few grains of salt to the white of an egg, beat until dry and turn into a buttered glass, or a china bowl; form a nest on the top for the yolk. Set the glass on a trivet, in a covered dish of lukewarm water, and let cook until the egg is set and rises in the glass. Do not let the water boil around the glass.

Poached Egg With Toast Recipe

Pile the beaten white of an egg on a round slice of toast, giving it the form of a nest; drop in the yolk and let cook in a moderate oven until set. In this case the toast takes the place of the water. At discretion the toast may first be spread with anchovy paste, fine-chopped ham, or chicken, stirred into a white sauce.

Poached Eggs With Spinach A La Creme Recipe

Cook half a peck of spinach drain and chop. Cook two tablespoonfuls of flour in two of butter; add half a cup of cream, and when well blended and smooth add the spinach with salt and pepper as needed; cook and stir until well mixed, then spread on rounds of toast, or fried bread and place a poached egg on top; sprinkle the yolk with fine-chopped parsley if desired.

Poached Eggs With Creamed Salmon Recipe

Brush the cases (see Bread Croustades) with melted butter and brown in the oven; fill with fresh salmon cooked, (canned salmon may be used), flaked and heated in a cup of hot cream sauce. Dispose a poached egg above the salmon. Serve garnished with parsley and slices of lemon.

Poached Eggs With Creamed Celery Recipe

Arrange poached eggs in a circle on rounds of hot buttered toast; fill in the centre of the circle with a pint of celery, cut into inch lengths and cooked in boiling water until tender (about two hours), then stirred into a cup and a half of cream sauce. In making the sauce use half water in which the celery was cooked and half cream.

Poached Eggs With Anchovy Toast Recipe

Toast rounds of bread, spread with anchovy paste and place a poached egg on top of each round.

Eggs Poached In Consomme Recipe

Use consommé instead of water, poaching one or two eggs at a time; thicken the consommé, add a few spoonfuls of cream and pour around or over the eggs, arranged on slices of toast.

Poached Eggs, Countess Style Recipe

Fill puff-paste patties with asparagus tips, cooked and well buttered; cover with a poached egg and surround with cream, velouté, or Hollandaise sauce. If the cream sauce, made thick with purée of asparagus, be used in the patties with the egg above, the dish becomes poached eggs with cream of asparagus.

Poached Eggs, Sicilian Fashion Recipe

Fill bread croustades, or puff-paste cases with cooked and sifted chicken livers, mixed with cream or velouté sauce to form a thick purée; place a poached egg above. Pour tomato sauce over, or around the croutons.

Poached Eggs, Creole Style Recipe

1 can of tomatoes. 2 tablespoonfuls of butter. 1 green pepper, shredded. Salt and pepper. Toast. 1 tablespoonful of lemon juice, or vinegar. 5 eggs.

Stew the tomatoes and pepper until the tomato is reduced one half; turn on to a serving dish, arrange on the tomato five rounds of toast, and upon each of these a poached egg. Melt and brown the butter, add the vinegar, or lemon juice, and, when the liquid boils, pour the sauce over the eggs; sprinkle with salt and pepper and serve at once.

Eggs Benedict Recipe

Split and toast English muffins, dip the edges in boiling salted water, and dot with bits of butter. Set a slice of hot broiled ham above each half muffin and a poached egg above the ham. Pour Hollandaise sauce over the whole.