Eggs Poached In Cream

Recipe from “Delicious Dairy Dishes” published in 1936


In context:
A poached egg is an egg that has been cooked by poaching, that is, in simmering liquid. This method of preparation is favoured because a very consistent and predictable result can be attained with precise timing, as the boiling point of water removes the temperature variable from the cooking process.
Text from Wikipedia, the free encyclopaedia

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