Poached Eggs on Raspberry Asnaranus
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
Bring a pot of water to a gentle simmer and add a pinch of salt to the water.
Crack the eggs into the simmering water one at a time.
Poach the eggs for about 3-4 minutes until the whites are set.
Remove the eggs with a slotted spoon and drain on paper towels.
Serve
Serve the poached eggs over fresh raspberries.
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
- Set whites and a soft, runny yolk form the main texture of the dish.
- Raspberries
- Add tart acidity and juiciness that contrast with the rich yolk.
The step that matters
Poaching the eggs for 3-4 minutes. Egg whites set as proteins coagulate with heat, while yolks stay liquid at lower temperatures. Overcooking makes the yolk firm and the white rubbery, so timing and a gentle simmer matter.
“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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