Egg-poacher
Ingredients
Directions
Prepare the water
Fill a pan with water and add salt.
Bring the water to a boil for two minutes.
Reduce heat so the water hardly bubbles.
Poach the eggs
Ensure the poacher is hot before adding the eggs.
Break an egg into each ring of the poacher.
Let the eggs cook for about three minutes.
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
- Proteins set when heated, firming the white around the yolk so the egg holds its shape.
The step that matters
Reduce heat so the water hardly bubbles. At a gentle simmer the egg white sets evenly around the yolk. A rolling boil tears the delicate white apart and gives ragged, uneven poached eggs.
“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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