Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Eggs Ought Never be Poached.

Poached eggs are always tasteless, and also unhealthy, owing to the albumen going into the water into which they are dropped, giving it a white and milky appearance—taking away a portion of the richness which should remain in the egg, rendering it indigestible, and of course, unwholesome.