Dropped Egg
Ingredients
Directions
Bring a pot of water to a boil.
Carefully drop the egg into the boiling water without breaking the yolk.
Once the egg has set, use an egg slice to transfer it to the top of the buttered toast, ensuring the yolk remains intact.
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
- Egg
- Its proteins set with heat, firming the white while the yolk stays soft and runny.
- Buttered toast
- Provides a crisp, absorbent base that holds the egg and soaks up the runny yolk.
The step that matters
Lowering the egg into the boiling water. The white must set around the yolk before the egg is moved. Heat coagulates the egg proteins, so a gentle drop and a short wait keep the yolk whole. Rough handling in the agitated water can break the yolk or spread the white.
“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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