Egg Puffs
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Add a dash of salt to the egg white and whip it to stiff peaks.
Place the whipped egg white in a deep saucer.
Make a small indentation in the center and carefully place the unbroken egg yolk there.
Set the saucer in a pan of boiling water, cover, and let it cook for 2 minutes.
Serve in the same dish.
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
- Egg white
- Whipped to stiff peaks, its trapped air gives the puff its light, airy structure.
- Egg yolk
- Sits unbroken in the center, staying rich and soft as the white around it sets.
The step that matters
Keeping the yolk unbroken. Egg white sets around the yolk as it cooks. Breaking the yolk while placing it spreads yolk through the white and loses the clean, puffed look. Gentle placement keeps the yolk whole and centered.
“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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