Poached Eggs
Ingredients
Directions
Poach the eggs
Bring 1 quart of water to a slow boil and add 1 teaspoon of salt.
Carefully break the eggs and slip them into the water.
Gently dip the eggs into the water.
Loosen the eggs carefully from the bottom of the pan.
When the whites are set, lift the eggs with a skimmer.
Serve
Trim the edges and serve the eggs on 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
- Whites set around the yolk during gentle poaching, giving the eggs their structure and shape.
- Toast
- Provides a crisp, absorbent base that holds the poached eggs.
The step that matters
Keep the water at a slow boil, not a rolling boil. Vigorous boiling tears the delicate egg whites apart before they set. A gentle simmer lets the whites coagulate around the yolk, keeping the eggs intact.
“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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