Poached Eggs
Ingredients
Directions
Poach
Place 4 muffin rings in a pan of boiling water and add 1 teaspoon of salt.
Break each egg into a saucer, then carefully slip it into a ring.
Baste each egg with hot water while cooking.
Let simmer until firm enough to lift with a skimmer.
Serve
Place the poached eggs 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
- Proteins set with heat to form the poached egg's firm white and soft yolk.
- Buttered toast
- Provides a warm, crisp base and fat that complements the soft egg.
The step that matters
Let simmer until firm enough to lift with a skimmer. Egg white proteins set gradually as heat rises. Lifting too early leaves the white loose and torn, while overcooking toughens the yolk and white.
“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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