Poached Eggs
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Fill a saucepan with water and bring it to a gentle simmer.
Crack each egg into a small bowl.
Create a gentle whirlpool in the water and slide the egg into the center.
Cook for 3-4 minutes until the whites are set but the yolks remain runny.
Remove with a slotted spoon and season with salt.
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
- The whites set into a tender structure around the runny yolk during gentle poaching.
The step that matters
Keep the water at a gentle simmer. A rolling boil tears the delicate egg white apart before it can set. A gentle simmer lets the white coalesce around the yolk into a neat shape.
“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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