Eggs on Toast
Ingredients
Directions
Prepare
Heat water in a pan until hot but not boiling, enough to cover an egg.
Add 1 teaspoon of coarse sea salt to the water.
Place muffin rings in the water as needed.
Toast the bread while the eggs are cooking.
Cook the eggs
Break each egg into a cup.
Gently turn the egg in the cup into a ring.
Cook the eggs without boiling until they are covered with a white film.
Remove the rings from the water.
Assemble and serve
Quickly dip each slice of toast in hot water to moisten.
Place the moist toast on a platter.
Place each egg on a slice of 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
- Set into a soft white coating in the hot water, forming the topping of the dish.
- Slices of toast
- Provide a firm base that holds the cooked egg.
The step that matters
Cook the eggs without boiling. At a boil, the egg white churns and breaks apart before it can set around the yolk. Water held just below boiling lets the white set gently into a neat, intact shape.
“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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