Poached Eggs

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
A poached egg is a containerless, soft-cooked egg that generates its own skin of coagulated protein in the first moments of cooking. Slid raw into a pan of already simmering water—or cream, milk, wine, stock, soup, sauce, or butter—it cooks for three to five minutes, until the white has set, but before the yolk does.