Poached Eggs
Ingredients
Directions
Prepare
Break the egg carefully into a cup.
Bring the water to a boil in a saucepan and add the salt.
Poach and serve
Pour the egg carefully into the simmering water.
Let the water simmer gently until the egg is just set.
Lift the egg out with a slotted spoon, trim neatly, and serve on a round of 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
- Eggs
- Protein that sets with gentle heat to form a tender, cohesive white around the yolk.
The step that matters
Simmer gently until just set. Boiling vigorously breaks the delicate egg white into shreds, while gentle simmering lets the white coagulate evenly around the yolk. Removing the egg once the white is set, before the yolk firms, keeps the yolk runny.
“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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