BUTTERING POACHED EGGS.
BUTTERING POACHED EGGS. I don’t recall cholesterol being a major issue back in the forties and fifties, but my mother was concerned that my father was overweight. We had eggs for breakfast every day, but my mother usually poached them rather than frying them in an attempt to reduce the calories in the meal. Every so often I noticed her look of dismay when my father would put large dollops of butter on each egg.