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Poached Eggs

Poached eggs are cooked gently in boiling water until whites set and yolks remain runny.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Poached Eggs

Ingredients

Directions

Prepare

  1. Fill a broad shallow vessel with boiling water.

  2. Break the eggs into a plate, being careful not to break the yolks.

Poach

  1. Remove the water from the heat.

  2. Slide the eggs into the water one at a time.

  3. Return the vessel to the heat.

  4. While boiling, spoon water over the yolks.

  5. Once the whites are thick, remove the eggs with an egg slice.

Finish and serve

  1. Trim the eggs neatly.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

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
Whites set around the yolk as proteins coagulate in hot water, giving the egg its shape.

The step that matters

Sliding the eggs in one at a time. Egg whites begin setting on contact with hot water, so adding one egg at a time stops them clumping together and lets each white wrap its yolk.

“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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