Recipes › Breakfast

Ring-Poached Eggs

Ring-Poached Eggs – Forkwise recipe card (illustration, no photo yet)
BreakfastAmerican⏱ 10 minServes 2Easy⚡ Five & FastGluten-freeDiabetic-friendlyVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 4 very fresh eggs
  • 1½ tsp salt
  • 1 l water
  • 1 tsp butter, for the rings
  • Butter, salt and pepper, to serve

Method

  1. Fill a wide, shallow pan two-thirds full with the water, add the salt and bring to a gentle simmer.
  2. Butter two or three metal egg rings and set them in the water.
  3. Break each egg into a cup, then slip it carefully into a ring. The water should just cover the eggs.
  4. Cook until a film forms over the yolk and the white is set, 3 to 4 minutes. Lift out with a buttered slotted spoon and season with butter, salt and pepper.

Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Dropped Eggs (Poached)”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.