Poached Eggs
Ingredients
Directions
Poach
Bring a pot of water to a boil.
Carefully drop the eggs into the boiling water.
Remove the pot from heat and let the eggs sit until the whites are set but not rubbery.
Serve
Serve the poached eggs on slices of buttered 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
- Fresh eggs
- Whites set around the yolk to form the poached egg's tender body.
- Buttered toast
- Provides a crisp, rich base that holds the soft eggs.
The step that matters
Letting the eggs sit off the heat. Egg whites set at around 60 to 70°C, so gentle residual heat firms the white while keeping the yolk runny. Keeping the water at a full rolling boil after adding eggs tends to toughen and scatter the whites.
“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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