57 Poached Eggs

Preparation info

    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About


Comment on Method

In one of my parents’ hotels we kept chickens (not in the hotel, you understand) and when their eggs were poached they were perfectly formed. To get a perfect poached egg you really need a very fresh egg. I have found a way to reproduce this shape and avoid one that looks like a map of North America! It is given below. As a matter of interest, I haven’t broken one yo