The 1901 Cookbook Archive
No. 289 — Poached Eggs for Broth
Complete English translation of Molokhovets recipe No. 289 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Set a small saucepan of water on the stove, add one glass of vinegar and two tablespoons of salt, and bring to the boil.
Break in the freshest eggs, four at a time. Cover and boil for two to two and a half minutes. Lift them carefully with a perforated spoon into cold water, trim the whites evenly all around and keep in cold water until required.
Before serving, drain the eggs on a napkin. For breakfast, pour broth into individual cups and place one egg in each cup.
To provide
6–8 eggs 1 glass of vinegar | 2 tablespoons of salt |
Historical editorial note: The source's brief poaching time and subsequent cold-water holding do not constitute current food-safety instructions for eggs.
Original source: Read the Russian recipe No. 289. The quantities and historical terminology of the 1901 book are retained. See the measurements guide; period preparation and storage methods are not modern food-safety instructions.