Soup with Poached Eggs
Ingredients
Directions
Prepare
Simmer the blanched macaroni in the soup for 10 minutes or until tender, if using.
Grease patty-pans or cups for each serving.
Poach the eggs
Break an egg into each cup.
Place the cups in a pan and pour boiling water gently around and over the eggs.
When the egg whites are set, carefully loosen the eggs from the cups and slide them into a tureen.
Serve
Pour the hot soup over the eggs and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggs
- Whites set with gentle heat, forming the soft poached centres that enrich each bowl.
- Blanched macaroni
- Adds body and chew to the soup as it simmers.
The step that matters
Wait until the egg whites are set before loosening. Egg white proteins coagulate as they heat. If you loosen the egg before the white has firmed, it can tear or slide out misshapen, while a fully set white holds its shape in the soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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