Poached Eggs
Ingredients
Directions
Poach the eggs
Bring 1 quart of water to a slow boil and add 1 teaspoon of salt.
Carefully break the eggs.
Slip them into the water.
Loosen the eggs carefully from the bottom of the pan.
When the egg whites are set, lift them out with a skimmer.
Serve
Trim the edges and place the poached eggs onto 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
- Eggs
- Egg whites set with gentle heat, firming around the yolk so the egg holds its shape in the water.
The step that matters
Lift the eggs when the whites are set. Egg white proteins firm as they heat. Lifting too early leaves loose, runny whites, while waiting too long makes the whites rubbery and the yolk overcooked.
“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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