A Poached Egg on a Thin Slice of Dry Toast
Ingredients
Directions
Prepare
Bring a pot of water to a gentle simmer.
Crack the egg into a small bowl.
Poach and serve
Create a gentle whirlpool in the water and slide the egg in.
Poach the egg for about 3-4 minutes until the white is set.
Remove the egg with a slotted spoon and place it on the toast.
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
- Its proteins set as they heat, forming a firm white around a soft yolk.
- Dry toast
- Provides a crisp, absorbent base that holds the cooked egg.
The step that matters
Creating a gentle whirlpool before sliding the egg in. A gentle swirl helps the white wrap around the yolk instead of spreading out in the water. Keeping the simmer gentle prevents the white from breaking apart and turning ragged.
“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.
You might also like
Rice Gruel28 recipes
Peptoned Milk Gruel9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.