Œufs Pochés

Poached Eggs

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Fill à large saucepan with salted water, add a little vinegar and bring to the boil. Break your eggs, one by one, in a bowl and drop them, also one by one, carefully into the water. Cook a few minutes only; the inside of the egg must be soft. Take them out one by one and put them for a few seconds in tepid water; then let them dry a little at the entrance of the oven.