Friday, August 12, 2011

Poached Eggs

We eat eggs for breakfast most mornings.  People have asked me if we ever get sick of eggs, to which I answer most definitely not.  I might get tired of regular old grocery store eggs, but not farm fresh ones.  They are SO good.  My only complaint would be that we have a hard time finding enough farm fresh eggs.  With two growing kids, we go through eggs fast around our house.  We get two dozen a week from the same farm we get our veggies from and we usually end up buying another at least another two dozen Omega-3 eggs from the store.

The only problem with making eggs every morning for breakfast is that our pans are shot.  We have some great Rachel Ray pans, but when you use them for three meals a day, they don't tend to last that long.  When you are making eggs, a good pan is pretty key.  And since our pans are on their last leg, we've had to get a little creative.  Enter the poached egg.

I think poached eggs can be a bit intimidating, but I find them pretty easy to make.  I checked out Julia Child's cookbook Julia's Kitchen Wisdom from the library recently and got some great tips.  It seems that there are differing thoughts on how long you should leave an egg in the poaching liquid.  Some say 2-3 minutes, others say 4 and now I'm telling you 5.  I've tried them all and 5 minutes exactly works for us.  Something might work better for you, you've just got to experiment a little.


Poached Eggs

Water
Eggs
Vinegar

Fill large pan with about two inches of water.  Bring to a simmer.  This is important.  Not a boil, but a simmer.  Once water is at a simmer, add a tablespoon or two of vinegar to your water, depending on how big your pan is.  Gently drop the eggs in one at a time, being careful not to crowd the pan.  You can drop them in directly from the shell or crack them into a small cup or mug first and them drop the in gently.  Let cook for 5 minutes exactly.  Remove with a slotted spoon and place on a paper towel to absorb the wetness before serving.

**If anyone in our area knows where we might be able to get more farm fresh eggs from each week, could you let me know?

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