Poached Eggs
Ingredients
Directions
Bring a pot of water to a boil and add a little coarse sea salt.
Carefully drop the eggs into the boiling water.
Reduce the heat and let the eggs cook for two minutes.
Remove the eggs and serve them on 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
- Egg whites set around the yolk in hot water, forming the poached body of the dish.
The step that matters
Reduce the heat and let the eggs cook for two minutes. Water at a hard boil churns and breaks up the whites, while gentle heat lets the proteins set slowly around the yolk. Holding a steady simmer keeps the egg intact and the yolk runny.
“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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