Poached Eggs
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- salt, pepper, cheese, butter
- sauce
Instructions
- Crack the eggs into boiling water from a low height and poach until the white is set and the yolk firm.
- Lift with a slotted spoon and dress with salt, pepper, cheese, and butter.
- Optionally sauce them (tomato, green sauce No. 119, No. 127, or an anchovy-butter-caper sauce) or serve over potato puree or buttered spinach.