Poached Eggs
Ingredients
Directions
Bring a pot of water to a boil and add a generous amount of coarse sea salt.
Break each egg and gently drop it into the boiling water one at a time.
Cover the pot and reduce the heat to maintain a gentle simmer.
When the eggs are cooked to your liking, use a slotted spoon to remove them from the water.
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 whites set around the yolk when heated, forming the poached shape.
The step that matters
Maintain a gentle simmer. Rolling boil makes egg whites churn and tear apart, while a gentle simmer lets proteins set evenly and keeps 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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