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To Poach Eggs

A method of cooking eggs by gently simmering them in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Poach Eggs

Ingredients

Directions

Prepare

  1. Fill a wide, clean pan halfway with clear spring water.

  2. Add the salt and place the pan over a smoke-free fire.

  3. Break the eggs into separate cups carefully.

Poach and serve

  1. When the water boils, draw back the pan and gently glide the eggs into it.

  2. Let the eggs stand until the whites are almost set, about 1 minute.

  3. Simmer the eggs for 2.5 to 3 minutes without shaking the pan.

  4. Lift the eggs out with a slotted spoon and trim the edges.

  5. Serve on dressed spinach, minced meat, or toasted bread.

Recipe from a historical cookbook (Internet Archive).

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

Fresh eggs
Egg whites set around the yolk, forming the poached texture of the dish.

The step that matters

Let the eggs stand before simmering. Letting the whites partly set before they hit the simmer keeps them from spreading and dispersing in the water, so each egg holds 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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