Poached Eggs
Ingredients
Directions
Poach
Boil 1 quart of water in a deep dish until it bubbles.
Drop an egg into the center of the dish.
Keep the egg moving in the water until the white is set.
Serve
Season and serve on 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
- Egg white sets around the yolk as it cooks, forming the poached egg's shape.
The step that matters
Keep the egg moving in the water until the white is set. Gentle movement keeps the white from spreading and clumping, so it wraps the yolk in a compact shape. Stirring too hard can tear the delicate white, while leaving it still lets it spread apart.
“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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