[1839]
"To Poach Eggs.
Place a broad stew-pan of clean water over the fire till it boils, and set it level before the fire. Break the eggs separately into a plate or saucer, to ascertain if they are good, dropping them as you examine them into the boiling water. They must not be too much crowded, and there must be plenty of water to cover them well. Having put them all into the pan in this manner, let them remain till the whites become set; then place the pan again on the fire, and cook them as hard as you desire: they probably will be sufficiently hard by the time the water begins to boil. Raise them carefully from the water with an egg-slice, trimming the edges smoothly, and lay them separately upon small buttered toasts or broiled ham, arranging them neatly in the dish; sprinkle on a very little salt and black pepper; put on each a spoonful of melted butter, and send them up warm. They are eaten at breakfast. When prepared for the dinner table, omit the toasts or ham; serve them in a small deep dish, sprinkle on some salt and pepper, and pour over the same melted butter. They are sent as a side dish to accompany poultry and game."
---Kentucky Housewife, Lettice Bryan, facsimile 1839 edition [Image Graphics:Paducah KY] undated recent paperback reprint (p. 227)
While the vintage recipes are interesting, and at times eye-opening, we can take the work or the intimidation out of poaching eggs, by baking or microwaving them. Poached eggs are a great addition to brunch or any meal that you want to top off with poached eggs. By baking in muffin tins you can make enough even for a crowd all at the same time. Even Eggs Benedict are a cinch when the eggs are oven or microwave baked. Just top a toasted English muffin with a slice of ham and the poached egg and add your favorite sauce for a gourmet breakfast that takes no more time than frying an egg or any other breakfast options. Either method is quick enough to have a take-along breakfast or healthy, busy morning start.
OVEN BAKED POACHED EGGS
Fill muffin tins 1/2 way with salted water and a dollop of butter. Break the eggs gently into each cup. Bake in the preheated oven at 350-375 degrees for 10-15 minutes. Or until the egg whites are firm and the yolk is soft. Season to taste.
MICROWAVE POACHED EGGS
Fill a microwave proof cup or custard bowl 1/2 way with salted water. Add a dollop of butter. Carefully break the egg into the water. Microwave 1- minute (plus or minus, depending on the power of your individual microwave) until the yolk is still soft and the white is firm. Season as desired.
Serving Suggestion: Serve with toast, fruit bowl or your favorite sauce or top Corn Beef Hash. Perfect for Eggs Benedict
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