Floated Egg
Ingredients
Directions
Separate and cook the yolk
Separate the egg white from the yolk.
Carefully drop the yolk into boiling salted water and cook until hard and mealy.
Beat the egg white until stiff.
Cook the white
Remove the yolk from the water with a skimmer when cooked.
Let the water stop boiling, then drop spoonfuls of the beaten white into the water until coagulated.
Serve
Arrange the cooked white in a hot egg saucer and place the yolk in the center, or serve 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
- Egg
- Yolk sets firm with heat; whipped whites form a foam that sets when cooked.
The step that matters
Poach the white in water that has stopped boiling. At a rolling boil the delicate whites tear apart. Below a boil, the proteins set gently and hold their shape as they coagulate.
“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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