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Consomme with Poached Eggs

A consommé served with poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Consomme with Poached Eggs

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Poach the eggs

  1. In a saucepan, bring water to a boil and add vinegar and salt.

  2. Poach the eggs in the boiling water.

  3. Remove the eggs and place them in cold water to cool.

Trim and serve

  1. Once cooled, trim the whites to be perfectly round.

  2. Reheat the eggs briefly in hot water.

  3. Serve the poached eggs in 3 pints of consommé.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Their whites set around the yolk, forming the body of each poached egg.
Vinegar
Its acidity helps egg whites coagulate quickly, so they hold their shape while poaching.
Consomme
Provides the savory liquid and flavor the poached eggs are served in.

The step that matters

Reheating the eggs briefly. Egg proteins keep setting with heat, so a long reheat firms the yolks and toughens the whites. A brief dip in hot water warms the eggs through without cooking them further.

“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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