The food value of a plain poached
egg is, of course, identically the same as that of a soft-cooked, a
hard-cooked, or a raw egg. Eggs are usually poached in a shallow pan,
although egg poachers are to be had.
To poach eggs in a shallow pan, pour into the pan sufficient water to
cover the eggs that are to be cooked, add a teaspoonful of salt or of
vinegar for each pint of water, and bring it to the boiling point.
Remove the pan from the flame or reduce the heat so that the water will
cease to boil. Break the eggs, one at a time, into a saucer and then
slide them carefully into the water. Do not allow the water to boil
after the eggs have been added, as boiling toughens the egg white and in
addition causes considerable loss by tearing it into shreds. When the
eggs are set, remove them carefully from the water and season them with
salt and pepper. A convenient way to remove the eggs is to use a large
spoon that has holes in the bowl for draining off the water. The salt or
vinegar is added to the water before cooking in order to solidify the
albumen and keep it in a mass.
[Illustration: Fig. 12]
An egg poacher contains a perforated section of metal just large enough
to hold an egg. In poaching eggs with such a utensil, the perforated
part is placed over a pan of boiling water; then the egg is carefully
slid into it, and allowed to poach. Eggs prepared in this way are really
cooked by steam and are found to be very satisfactory.
51. POACHED EGGS ON TOAST.
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