To Poach Eggs
Ingredients
Directions
Prepare
Grease four small cups or jars slightly.
Break a fresh egg into each.
Stand the jars in a stew-pan of hot water.
Make the eggs
Boil until the white of the egg is set.
Toast and keep warm
Toast two slices of bread and butter them.
Keep them hot until the eggs are done.
Cut each slice in half.
Serve
Turn out each egg on a square of toast.
Sprinkle it with a pinch of salt.
Serve hot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Eggs (in the method)
- Egg white sets around the yolk as it heats, giving the poached egg its shape and body.
- Bread
- Toasted base that holds the egg and adds a crisp, absorbent contrast to its soft texture.
The step that matters
Boil until the white of the egg is set. Heat coagulates the egg white's proteins, turning it opaque and firm. Stop once the white is set, because longer cooking tightens the yolk and makes the egg rubbery.
“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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