Poached Eggs
Ingredients
Directions
Break each egg into a cup.
Drop the egg into boiling water.
Cook until the whites are completely set.
Place on a platter, season with salt, and serve.
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
- Egg whites set around the yolk in hot water, forming the poached shape and texture.
The step that matters
Cook until the whites are completely set. Egg white proteins coagulate as they heat, turning from clear to opaque. Pulling the egg too early leaves runny 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.
More poached eggs recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.