Poached Egg
Ingredients
Directions
Prepare
Use the freshest egg possible.
Fill a small frying pan with water and add the salt.
Break the egg carefully into a cup.
Poach and serve
When the water simmers at the edges, slip the egg in gently.
Cook until the white is just set.
Remove the egg with a slotted spoon and place it on the buttered 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
- Its proteins set with gentle heat, forming a tender, cohesive poached egg.
- Buttered toast
- Its butter adds richness and fat that complements the soft egg.
The step that matters
Slip the egg in gently at a simmer. Boiling water agitates the egg and tears the whites apart, while a gentle simmer lets the white set around the yolk in a compact 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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