the egg in a saucer, pulì the pan to one side, drop in the eggs,
one at a time. Then stand the pan over a moderate lire. As
Boon as the water boils, the eggs are done. Remove, trim off
the ragged edges, and serve on hot buttered toast.
Poaohed Bergs wìth MoBbrooms
Put a quarter of a pound of mushrooms in a sauoepan. Add
salt, pepper, a little lemon juice, and a tablespoon of butter.
After the mixture has cooked slowly for fifteen minutes, add a
third of a wine-glass of wine and a gill of Béchamel sauce, and
boil for a moment longer.
Pour the sauce in the midst of ten or twelve f reshly poached
egg✪ Poached Eggs with Mushroomss, heaping the mushrooms in a mound in the centro. If the
mushrooms are of the button yariety, a button maj be placed
in the centro of each egg.
To boil and poaoh BfirfiTB» acoordinff te Direotions issued by the
Department of A^riculture of the United States
" The directions given for preparing sof t-cooked, medium-
cooked, and hard-cooked eggs vary. The methods described
in standard cookery books without doubt give the desired
results if sufficient care is exercised. The chief difficulty
encountered by most cooks is to secure uniform results, espe*
cially with soft-cooked and medium-cooked eggs. It must be
remembered that such results cannot be expected when condi-
tions vary. The time of cooking, the amount of water used,
the number, size, and freshness of the eggs, and the kind of
vessels used are important factors. Thus, eggs which bave
been kept in an ice-chest require more beat to warm them
before cooking begins than do those which bave been kept at
room temperature. Again, so apparently trivial a detail as
the sort of vessel used (whether earthen or metal) or the place
where the vessel stands during cooking may produce very dif-
8ANDWICBE8^ EGO AND CBEE8E 1)ISHE8 271
ferent resalts. Many persona prefer to bave eggs cooked at table
in a chafìng-dish or other suitable vessel. In sucb cases the con-
ditions may be controlied witb comparative ease, and unif orm re-
sulta obtained with a little practice if aufiScient care ia observed.
"The following methoda of preparing aoft-cooked and
medium-cooked egga bave been found to give uniform reaults
in laboratory teata at the Univeraity of lUinoia : Uaing a gran-
iteware atewpan of one quart capacity, one pint of water waa
heated over a gaa flame; when the water boiled the gas waa
tumed off, and an egg which had been kept in a refrigerator
waa dropped into the water. Without disturbing the veaael
it waa covered cloaely, and the egg allowed to remain in the
water aix minutea. It waa then soft-cooked. As shown by
teata when the egg waa dropped into the water, the temperature
fell almoat at once to ISS*" F., and then alowly to ITO-lTl** F.
If the e^g remained in the water eight minutea, it waa medium-
cooked. In thia caae the temperature of the water at the end
of the cooking period had fallen to 162-164*^ F.
" Uniform reaulta can be obtained in the kitchen as well aa
in the laboratory if aufficient attention ia given to detail. Bear-
ing clearly in mind the end deaired, each cook muat experiment
for heraelf, aa it ia impoaaible to give directiona which will
apply to ali caaea.
Page 150 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the egg in a saucer, pull the pan to one side, drop in the eggs, one at a time. Then stand the pan over a moderate fire. As soon as the water boils, the eggs are done. Remove, trim off the ragged edges, and serve on hot buttered toast.
Poached Eggs with Mushrooms
Put a quarter of a pound of mushrooms in a saucepan. Add salt, pepper, a little lemon juice, and a tablespoon of butter. After the mixture has cooked slowly for fifteen minutes, add a third of a wine-glass of wine and a gill of Béchamel sauce, and boil for a moment longer.
Pour the sauce in the midst of ten or twelve freshly poached eggs, heaping the mushrooms in a mound in the center. If the mushrooms are of the button variety, a button maj be placed in the center of each egg.
To boil and poach Eggs, according to Directions issued by the Department of A^riculture of the United States
" The directions given for preparing sof t-cooked, medium-cooked, and hard-cooked eggs vary. The methods described in standard cookery books without doubt give the desired results if sufficient care is exercised. The chief difficulty encountered by most cooks is to secure uniform results, especially with soft-cooked and medium-cooked eggs. It must be remembered that such results cannot be expected when conditions vary. The time of cooking, the amount of water used, the number, size, and freshness of the eggs, and the kind of vessels used are important factors. Thus, eggs which have been kept in an ice-chest require more beat to warm them before cooking begins than do those which have been kept at room temperature. Again, so apparently trivial a detail as the sort of vessel used (whether earthen or metal) or the place where the vessel stands during cooking may produce very different results. Many persona prefer to bave eggs cooked at table in a chafing-dish or other suitable vessel. In such cases the conditions may be controlied with comparative ease, and unif orm results obtained with a little practice if sufficient care is observed.
"The following methods of preparing soft-cooked and medium-cooked eggs have been found to give uniform results in laboratory tests at the University of Illinois : Using a graniteware stewpan of one quart capacity, one pint of water waa heated over a gas flame; when the water boiled the gas waa turned off, and an egg which had been kept in a refrigerator waa dropped into the water. Without disturbing the vessel it was covered closely, and the egg allowed to remain in the water six minutes. It waa then soft-cooked. As shown by tests when the egg was dropped into the water, the temperature fell almost at once to 158° F., and then slowly to 170-171° F. If the egg remained in the water eight minutes, it was medium-cooked. In thia case the temperature of the water at the end of the cooking period had fallen to 162-164° F.
" Uniform results can be obtained in the kitchen as well as in the laboratory if sufficient attention is given to detail. Bearing clearly in mind the end desired, each cook must experiment for herself, as it is impossible to give directions which will apply to all cases.
Records on this page
Poached Eggs with Mushrooms