Poached Eggs
Ingredients
Directions
Fill a frying pan with boiling water and add salt.
Place 6 muffin rings in the water.
Break each egg into a saucer, then slip it into a muffin ring.
Boil until the whites turn milky, about 1 minute.
Serve the 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
- The proteins set as they heat, forming the poached egg's tender white and soft yolk.
- Buttered toast
- Its crisp, buttery surface gives a contrasting base that soaks up a little of the runny yolk.
The step that matters
Boil until the whites turn milky. Egg whites begin setting around 60°C and firm as they heat. Stopping when the whites turn milky, while the yolk stays runny, keeps the texture tender rather than rubbery.
“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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