CookEat Recipe
Virginia Ham with Twelve Poached Eggs
Six thin Virginia ham slices, each topped with two poached eggs and no toast. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3120. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Ham product state and egg endpoint verified; No106 bath can be reused for batches if depth/acidity remain adequate, or renewed only as measured adaptation. Limites : Ham-slice mass/thickness and actual bath geometry remain unknown. Twelve eggs serve six ham slices, two each; no carton-volume equivalence or pictured-helping rescale.
Method
Steps
Step 1
Broil SIX very thin slices fully COOKED READY-TO-EAT Virginia cured ham for the ONE-minute guide on EACH side, until hot; keep hot on the serving dish.
Step 2
Execute No 106 METHOD 1 ONLY, ONCE, for TWELVE pasteurized-in-shell eggs. Bring about 3300 mL water to the boil in a wide pan; it must also be at least FOUR inches deep without crowding SIX eggs. Add ONE tablespoon vinegar. Wet a clean plate with the SEPARATE ONE tablespoon cold water.
Step 3
Crack the FIRST SIX eggs onto the plate without breaking yolks, then slide into the bath. Poach for the THREE-minute guide using the selected pasteurized-egg route. Lift with a skimmer and trim adhering edges. Repeat with the remaining SIX eggs using the same bath if depth/acidity remain adequate; any necessary renewed water is a separately recorded modern operating amount, not a second source batch.
Step 4
Arrange the SAME TWELVE finished eggs over the SIX hot Virginia-ham slices, TWO eggs per slice, and serve promptly. Do not add No 106 toast, optional toast butter, method 2 salt/preheating bath or another egg batch.
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