![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/puddings.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
78
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1 pint of water, 1 teaspoonful of salt, 4 teaspoonfuls of vinegar, 4 fresh eggs, 1/2 gill of cream, salt, pepper, and pounded sugar to taste, 1 oz. of butter.
👨🍳 Method
Put the water, vinegar, and salt into a frying-pan, and break each egg into a separate cup; bring the water, &c. to boil, and slip the eggs gently into it without breaking the yolks. Simmer them from 3 to 4 minutes, but not longer, and, with a slice, lift them out on to a hot dish, and trim the edges. Empty the pan of its contents, put in the cream, add a seasoning to taste of pepper, salt, and pounded sugar; bring the whole to the boiling-point; then add the butter, broken into small pieces; toss the pan round and round till the butter is melted; pour it over the eggs, and serve. To insure the eggs not being spoiled whilst the cream, &c., is preparing, it is a good plan to warm the cream with the butter, &c., before the eggs are poached, so that it may be poured over them immediately after they are dished.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Poached Eggs with Cream this week, drawn in by the promise of a vintage twist on a classic breakfast. I found the process of poaching the eggs in a frying pan rather than water to be surprisingly effective — the vinegar and salt created a gentle simmer that kept the eggs intact and cooked them beautifully. What truly delighted me was the use of pounded sugar in the cream sauce. It added a subtle, sweet contrast to the rich butter and tangy vinegar, elevating the dish from simple to spectacular. This recipe is perfect for the weeknight cook looking to impress with minimal effort. The technique of warming the cream and butter separately ensures that the eggs stay hot and the sauce is ready to pour. I served mine on toasted English muffins, and the combination was divine. Next time, I might experiment with a splash of truffle oil or some fresh herbs to give it a modern twist. But as it stands, this recipe is a charming reminder that sometimes, the old ways are the best.
