Poached Eggs
Ingredients
Directions
Prepare
Fill the chafing dish with hot water.
Place 6 poached egg rings in the water.
Poach and serve
Carefully break an egg into each ring.
When the eggs are firm, place them on buttered 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 proteins set with gentle heat, giving the poached eggs their firm white and soft yolk.
- Buttered toast
- Provides a crisp, rich base that soaks up the yolk and adds fat.
The step that matters
Carefully break an egg into each ring. Eggs are most likely to spread or break if dropped in roughly. Gentle placement keeps each egg compact and its yolk intact while the white sets around it.
“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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