The recipe
Ingredients
Contains: egg (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the broth
Prepare the bouillon by boiling water and adding salt to taste.
Serve the bouillon in cups.
Serve
Gently place a delicately poached egg on the surface of the steaming liquid.
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
- Poached egg
- Provides rich protein and a soft, runny yolk that enriches the hot broth.
The step that matters
Gently placing the poached egg on the broth. Eggs are delicate, and a gentle hand keeps the white intact and the yolk whole. Rough handling can break the egg apart and cloud the liquid.
“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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