Poached Eggs from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Put into a stewpan about a quart of water, two tablespoonfuls of French vinegar, and a good dessertspoonful of salt, and bring it to the boil: this is enough to poach six eggs at once; break the eg...
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Cooking tools:
- Stewpan
- Saucepan
- Slotted spoon
- Spoon
- Egg cup
- Mixing bowl
- Plate
- Kitchen towel
- Stove
- Measuring spoon
- Measuring cup
Ingredients
- shells
- eggs
- hot water
- boiling water
- water
- salt
- french vinegar
- croutons
- squares
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