Poached Eggs
Ingredients
Directions
Bring 1 quart of water and 1 tablespoon of salt to a boil in a wide, flat stew-pan.
Crack each egg into a cup, then gently drop them into the boiling water, adding no more than 2 or 3 at a time.
Use a spoon to gently push the whites toward the yolk to keep each egg in shape.
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 whites set in hot water to form the poached shape, while the yolk stays soft.
The step that matters
Adding the eggs to the water. Adding too many eggs at once drops the water temperature and lets whites spread apart. Adding 2 or 3 at a time keeps the water near a simmer so each egg holds its shape.
“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
Rice Gruel28 recipes
Peptoned Milk Gruel9 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.