To Poach Eggs
Ingredients
Directions
Prepare
Fill a wide, clean pan halfway with clear spring water.
Add the salt.
Place the pan over a smoke-free fire.
Break the eggs into separate cups carefully.
Poach
When the water boils, slide the eggs gently into the pan.
Let the eggs stand until the whites are almost set, about 1 minute.
Simmer the eggs for 2.5 to 3 minutes without shaking them.
Lift the eggs out with a slotted spoon.
Trim the edges.
Serve on dressed spinach, minced veal, turkey, chicken, or toasted bread.
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
- New laid eggs
- The eggs are the main dish, and their proteins set into a firm white around a soft yolk when heated.
The step that matters
Letting the eggs stand before simmering. Egg whites begin to set on contact with hot water, so letting them stand for about a minute helps the whites hold together and keeps the eggs from breaking apart in the pan.
“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.
More poached eggs recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.