Tuesday, April 21, 2009

Perfectly Poached Eggs

Finally, I've found the secret to perfectly poached eggs! (It's the little things that make me happy.) I have been discouraged from cooking poached eggs in the past because when they get in the simmering water, the whites go 'ghostly' on me. You know, they get all feathery and wisp away in the water and most of the egg whites are wasted because I can't get them out of the water. Basically it turns into egg soup. I don't like to waste eggs - it takes my girls 24 hours or longer to make just one!

I've tried all the tips: apple cider vinegar in the water, crack it into a cup first and so forth....

Shortly after I started raising my own flock, I read somewhere (can't remember where), that the best eggs to use for 'sunnyside up eggs', are eggs that are laid the same day. They stay together - in other words, they don't spread out after you crack them - it's like they're more compact.

This afternoon for lunch we had
Roasted Asparagus and Eggs for the second time this week. This time I didn't make it with the sauce, but instead roasted the asparagus with balsamic vinegar, olive oil and sea salt.

I prepared the simmering water as directed in the recipe, but today near the stove I just happened to have eggs that were just collected. My eyes couldn't believe how today's fresh eggs were different when they hit the water...they stayed together like little round golf balls.

Just thought I'd pass that little bit along!

Enjoy the day -Wonderwoman