Poached Eggs with Gravy
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Poach the eggs
Bring water to a gentle simmer in a saucepan.
Crack each egg into a small bowl.
Gently slide the eggs into the simmering water.
Cook for 3-4 minutes until the whites are set but yolks remain runny.
Remove eggs with a slotted spoon and drain on paper towels.
Serve
Serve the poached eggs topped with warm gravy.
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 outside while the yolks stay runny, forming the main body of the dish.
- Gravy
- Adds moisture and savory flavor over the cooked eggs.
The step that matters
Cooking the eggs for 3-4 minutes. Timing decides the texture. Too short leaves the whites milky and runny, while too long sets the yolks fully. Gentle simmering keeps the whites from spreading and tearing apart.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.