Poached Egg, No. 3
Ingredients
Directions
Add a dash of salt to the white of an egg and whip it to a froth.
Place this in a deep saucer or cup, and place in the center the whole unbroken yolk.
Set the dish in a pan of boiling water; cover and let cook for two minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- Egg white
- Whipped into a froth, it forms a light shell that holds the yolk together while it cooks.
The step that matters
Keep the yolk whole when placing it in the white. The yolk must sit in the centre of the whipped white without breaking. The white is what holds its shape while the heat sets it, so a broken yolk or a deflated white lets the egg spread out in the water.
“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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