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Consomme Aux Ceufs Poches

A consommé served with poached eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and vinegar are a kitchen classic. They rank in the top 33% of all ingredient pairs, and cooks put them together in 12,922 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Consomme Aux Ceufs Poches

Ingredients

Directions

Poach the eggs

  1. Bring a pot of salted water to a boil and add 1 tablespoon of vinegar.

  2. Carefully drop the eggs in one by one.

  3. Once the eggs are firm, remove them with a spoon or perforated skimmer.

  4. Place the eggs in cold water briefly to trim the edges evenly.

Serve

  1. Transfer the eggs to a tureen.

  2. Pour boiling consommé gently into the tureen and serve.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + vinegartop 33% of all pairs
    Smell alikelow
    Cooked together12,922 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and vinegar barely smell alike, yet cooks put them together in 12,922 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Their proteins set with heat, giving the poached eggs a firm white around a soft yolk.
Vinegar
Its acidity helps the egg whites coagulate quickly and hold together in the water.
Consomme
Provides the clear, savoury broth that the poached eggs are served in.

The step that matters

Dropping the eggs into the water. Adding eggs one at a time to gently boiling, acidified water lets each white set around its yolk. Crowding the pot or breaking the eggs in roughly makes the whites spread and tear.

“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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