{"id":7317,"slug":"poached-or-dropped-eggs","title":"POACHED OR DROPPED EGGS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["eggs","boiling salted water","toast","salt"],"ingredients_norm":["egg","boiling salted water","toast","salt"],"steps":["Fill a pan with boiling, salted water.","Break each egg into a wet saucer and slip it into the water; set the pan back where water will not boil.","Dip the water over the eggs with a spoon.","When the white is firm and a film has formed over the yolk, they are cooked.","Take them up with a skimmer, drain and serve hot, on toast.","Season with salt."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w55:13","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2a09e679e6206347042391be9aa3f82d958c5d0c6785907764429109eac8e218","created_at":"2026-08-02T16:59:14Z","updated_at":"2026-08-02T16:59:14Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/poached-or-dropped-eggs"}