Poached Eggs
Ingredients
Directions
Fill a frying pan with water and add the coarse sea salt.
Heat the water until it is almost boiling.
Carefully break one egg into the pan.
Baste the egg with the water until the white is firm.
Serve immediately while hot.
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
- Egg
- Its proteins set with gentle heat, forming the firm white around the soft yolk.
The step that matters
Basting the egg until the white is firm. Egg white proteins set between roughly 60 and 85°C, so the water must stay just below boiling. Vigorous boiling tears the delicate white apart, while basting gently sets the white over 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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