Poached Eggs
Ingredients
Directions
Prepare
Break the eggs carefully into a cup.
Bring a pot of water to a boil and add salt.
Poach and serve
Slide the egg carefully into the boiling water.
Cover the pot and move it to the back of the stove until the egg sets.
Serve the poached egg on slices of toast.
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
- Set into a tender, delicate structure as the white firms around the yolk when heated.
The step that matters
Slide the egg carefully into the boiling water. Gentle entry keeps the white from scattering before it begins to coagulate. Covering the pot and holding the water below a hard boil lets the white set around the yolk.
“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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