Poached Eggs
Ingredients
Directions
Break the eggs separately into poaching rings.
Place the rings in a pan of hot water with a little coarse sea salt.
Boil until the whites are firm.
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 whites set around the yolk, giving the poached egg its shape and firm outer texture.
The step that matters
Boil until the whites are firm. Egg white proteins set as they heat, so stopping too early leaves runny, unset whites, while overcooking makes the yolk firm and 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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