Poached Eggs
Ingredients
Directions
Poach
Bring 1 quart of water to a slow boil and add 1 tablespoon 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 egg whites are set, lift them out with a skimmer.
Serve
Trim the edges and place the poached eggs onto 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
- Egg whites set around the yolk when heated, forming the poached body of the dish.
- Toast
- Provides a crisp, absorbent base that holds the eggs and adds contrasting texture.
The step that matters
Loosen the eggs carefully from the bottom of the pan. Eggs stick to the pan and tear when the whites are not yet set, so gentle loosening keeps the eggs whole. Lifting only once the whites are firm helps them hold their shape.
“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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