Poached Eggs
Ingredients
Directions
Fill a shallow pan half full of boiling water and add 1 teaspoon of salt for each pint of water.
Place the pan where the water can barely simmer.
Break each egg separately into a saucer and slip it carefully into the water.
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 white sets around the yolk in hot water, forming the poached shape while the yolk stays soft.
The step that matters
Keep the water barely simmering. At a hard boil the water churns and tears the egg white apart, while gentle heat lets the white set evenly 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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