Poached Eggs, Tomato, Vinaigrette and Avocado

Poached Eggs, Tomato, Vinaigrette and Avocado
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Poached Eggs, Tomato, Vinaigrette and Avocado shared on Frescana, the app for Food Lovers!

"The Egyptians ate eggs of all birds. Eggs were easily obtained and were recommended as wholesome food, being consumed hard- or soft-boiled, fried, poached, and used as a binding agent in cookery, especially in souffles and sauces. Anthimus noted approvingly that a person could eat as many eggs as he or she wanted, but the correct way to prepare eggs was to place them in cold water and cook them over a low flame." 

sourceFood in the Ancient World, Joan P. Alcock [Greenwood Press:Westport CT] 2006 (p. 75)

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Author

laure

Published on

11 September 2015

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