TO-DAY’S RECIPE
POACHING EGGS If aou grease the pan or rings in 1 which you poach your eggs, a thin film of fat will then conic between the egg and the pan and thus prevent it from sticking. Another method of poaching eggs is to drop them into greased glass or porcelain ramekins placed in hot water. Cream may be added and a bit of grated cheese; or the white and yolk may be separated and the yolk dropped into the centre of the beaten white. Another good method is to grease a saucer and put in the egg. Stand the saucer on a small saucepan of boiling water and cover the egg with the lid.
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Bibliographic details
Wanganui Chronicle, Volume 74, Issue 190, 13 August 1931, Page 2
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116TO-DAY’S RECIPE Wanganui Chronicle, Volume 74, Issue 190, 13 August 1931, Page 2
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