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
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 into a firm structure while the yolks stay liquid, giving a rich, creamy filling.
- Gravy
- Adds moisture and savory flavor over the warm poached eggs.
The step that matters
Cook for 3-4 minutes until the whites are set but yolks remain runny. Egg white proteins coagulate at moderate heat while yolk proteins set at higher temperatures, so timing controls whether the whites are firm and the yolks stay runny. Overcooking tightens the yolk and makes the eggs rubbery.
“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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