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Poached Whipped Eggs

Poached eggs served in cups of whipped egg whites, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Poached Whipped Eggs

Ingredients

Directions

Prepare

  1. Whip the egg whites to a stiff froth and place in individual cups.

  2. Drop one yolk in the center of each cup.

Poach and serve

  1. Stand the cups in a saucepan of hot water over medium heat.

  2. Cover the pan and poach for five minutes.

  3. Season with salt.

  4. Serve in the cups.

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

Egg whites
Whipped to a stiff froth, they form an airy cup that holds the yolk while it sets.
Egg yolks
Their proteins set during gentle poaching, giving a soft, rich centre.

The step that matters

Whipping the egg whites to a stiff froth. Egg white proteins unfold and trap air when beaten, forming a foam that holds its shape. If the whites are under-whipped they will spread and fail to contain the yolk, while over-whipping makes them dry and grainy.

“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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