Poached Eggs
Ingredients
Directions
Prepare
Fill a frying pan halfway with boiling water and add salt.
Place 6 muffin rings in the water.
Poach
Break each egg into a saucer, then slip one egg into each muffin ring.
Boil until the whites turn a milky color, about 1 minute.
Use a perforated skimmer to remove the eggs.
Serve
Serve the poached eggs on buttered toast, crusts removed.
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
- Whites set around the yolk as they cook, forming the body of the poached egg.
The step that matters
Boil until the whites turn a milky color. Egg whites begin to set as they heat, so pulling the eggs too early leaves them runny and undercooked, while leaving them too long makes the whites rubbery and the yolks firm.
“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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