Victoria University College

Manawatu Times, Volume 62, Issue 258, 30 October 1937, Page 14

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE POACHING EGGS IN THE MODERN MANNER Romance in poached eggs? Perhaps not. Yet many a romantic figure was so fond of poached eggs as to have a special dish of them named after him. So that their eminent guests might be always pleased with their poached eggs, famous chefs gave their assistants detailed instruction as to proper methods for poaching. Gradually there arose two “schools” as to tho proper method. One group taught that only salt should be added to tlio poaching water, while the other insisted that both salt and vinegar must be added. The first group believed that vinegar toughened the egg, while the latter insisted that it made the eggs tender and snowy white. The argument, of course, implied that eggs were poached directly in water. To-day homemakers who once considered poaching eggs wasteful because some of the white was lost in the poaching water, or because some of it liad to be trimmed off, use egg poachers. Some of these are so designed that the egg may be poached in the water, the poacher serving only to shape the egg as it cooks. Others are so planned that the egg is cooked entirely by steam. llow to Poach Eggs. Poaching is really cooking the egg, without a shell, in water or steam. It corresponds to “boiling” the egg except that the shell lias been removed. In a well poached egg the yolk should be covered with white, although the covering over the yolk may be merely a thin veil. The word poach comes from the French word “poeher” w T hich means “to place in a pocket.” In real poaching the yolk is pocketed or pouched in the white. As in all egg cookery the most important rule to remember in poaching eggs is to cook them just under the boilj|pg temperature so as to keep them delicately tender. Eggs are protein food, and like other protein foods (cheese, meat etc.) become tough when cooked at high temperatures. This is especially important to remember when the eggs are cooked directly in the water. There are at least three distinct methods for poaching eggs directly in water. For the first two methods use rather shallow pans holding a generous amount of water. Each egg is first carefull broken into a cup or small dish and then slipped into the poaching water. For one method, add one tablespoonful of salt for each quart of water. Let the water come to a boil, drop in three or four eggs, and then set the pan off the flame where the water will remain hot but not boil. Cover the pan and let the eggs remain in the hot water three minutes or more depending on how firm the egr* °re to be cooked. Lift the eggs out with a skimmer, trim and serve. The second method is similar to tho first, except that instead of a tablespoonful of salt, one teaspoonful of salt and one tablespoonful of vinegar are added to each quart of water. The eggs are then cooked as int he first method. Shape the eggs gently with a skimmer while they are cooking so that the poached egg has an elongated shape. A third method of poaching is sometimes spoken of as tlio French method, though there is no reason to believe that it is more French than any other. Instead of a shallow pan use a rather deep large one. Add a teaspoon of salt and a tablespoon of vinegar to each quart of water. When the v.ater has reached the boiling point, stir it round until a cone-shaped hollow, or a vortex, forms in the water. Into this hollow drop the egg. Continue stirring so as to keep the water in circular motion. The movement of the water gives the egg its attractive shape. The disadvantage of this method is • that only one egg may be poached at a time. Eggs may be poached in milk, meat or vegetable stock or sauces. When this is done the liquid is thickened and used as a sauce over the eggs. A. poached egg in clear broth is a popular luncheon dish. Among chefs such eggs are generally know as “dropped eggs.” The easiest way to be sure that each poached egg will be attractive in shape is to use a poacher. Incidentally a poacher is excellent for steaming custards and other -dishes for which the directions say, “Set in a pan of water and bake.”

Sauces for Poached Eggs. Although poached eggs are good served plain on toast, they are especially delicious with various sauces. Italian sauce with poached eggs and spaghetti unusually good. Curry on poached eggs with rice has an oriental flavour. Horseradish sauce over poached eggs on toast is a real spring tonic. Paprika sauce gives colour as well as flavour to Hungarian poached eggs. The liquid for poached egg sauces may be milk, water, vegetable or meat stock. Chicken stock is especially good. Canned soup may be used if no stock is at hand. Quantities given make one cup of sauce. Egg yolk may bo used for thickening, allowing one egg to take the place of one tablespoon of flour. One-fourth cup per serving is a good allowance. Paprika Sauce. Two tablespoons flour, 1 cup chicken stock or milk, i teaspoon salt, 1 tablespoon paprika. Blend the flour, paprika and salt. Make a paste of the flour mixture and a little of the stock or milk. Heat the remainder of the liquid add to it the flour pastce, stirring until thickened. Curry Sauce. Four tablespoons onion minced, 2 tablespoons butter, 1 teaspoon curry powder, 2 tablespoons flour, $ teaspoon salt, 1 cup boiling water or chicken stock. Melt the butter in a saucepan. Add the onion and cook for a few moments but do not brown the onion. Blend flur, curry powder and salt and add to the onion. Add water or stock. Stir until well cooked. Standing covered over hot water for a few minutes be*

fore develops the flavour of this sauce. Poached Eggs Buckingham. Arrange poached eggs on buttered toast. Pour over cream sauce to which has been added Swiss cheese cut into cubes. Place under broiler for a few moments to melt cheese. Poached Eggs Plorida. Form round cakes of mushed sweet potato and fry in butter. ‘ On each cako place a poached egg. Cover Tomato sauce and serve. Italian Sauce. One teaspoon grated carrot, $ cup strained tomatoes, i teaspoon salt, 2 tablespoons flour, £ cup stock or water, 3 tablespoons butter, 1 bay leaf, 2 tablespoons chopped onion, dash of pepper.. Put tho butter into a pan and to ir add the carrot, onion and bay leaf. Brown slightly. Add the flour, stirring to make a smooth paste. Then add the stock or water and stir until thickened. Add salt and pepper to taste. Horseradish Sauce. Three tablespoons butter, dash of white pepper, teaspoon salt, 2 tablespoons flour, 1 cup water or stock, i cup well-drained horseradish. Make a paste of the flour, salt and a little water or stock. Heat the remainder of the water to boiling and to it add the flour paste, stirring constantly. When thickened, remove from fire and add the butter and stir until blended. Just before serving add tho horseradish, blending it thoroughly. It is. important that the horseradish be pressed as dry as possible.