To Poach Eggs
Ingredients
Directions
In a skillet, bring the water and salt to a boil.
Carefully break the eggs into the boiling water, one at a time.
Poach the eggs for three minutes.
Remove the eggs carefully and place each on a slice of buttered toast.
Serve on a well-heated dish.
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
- Provide the protein that sets into a tender, delicate poached white around a soft yolk.
- Buttered toast slices
- Serve as a crisp, buttered base that holds each poached egg.
The step that matters
Poaching the eggs in boiling water. Eggs cooked in water that is too vigorous can tear apart, while gentle simmering keeps the whites together. Breaking each egg in one at a time helps the whites hold their shape around the yolk.
“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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