more signs of spring are slowly creeping into our lives. The arrival of daffodils, forsythia, iris and eggs took place this month.
Simple, easy breakfasts have returned... poached eggs and toast. When eggs are fresh, I think this is the best way to cook them. Poaching requires no added oils, so you can appreciate their flavor to the fullest. Poaching takes a short amount of time and no special equipment. A pan of slow boiling water and a slotted spoon are all you'll need to create perfectly poached eggs. Simply crack your egg open and use one half of the shell to cradle the egg. Bring the shell down to the water's edge and slide it's contents gently into the water. It will sink down to the bottom of the pan. No need to touch it at this point, unless the whites are scattering too much, which won't happen if you're using really fresh eggs. If they do scatter a bit, just use the slotted spoon to gather them up close to the yolk. Boil for 2-5 minutes, depending on how firm you like your yolk. Most days I like a 4 minute egg. With these small banty eggs this creates a slightly firm yolk. When the egg(s) float to the top, they're soft poached. They'll float up in 3 minutes with the banty eggs. Make sure you use the slotted spoon to fish them from the water.
Creating a breakfast suited for company?... or want something special?... poaching is the first step to fabulous dishes like Eggs Benedict, Eggs Florentine or ...Eggs Maryland, Waldorf Style Eggs, Norwegian Eggs, Artichoke Eggs, Eggs Blackstone, Asparagus Eggs or Country Eggs Benedict. Go ahead, you deserve it!
Now that you've become a pro poacher, you can poach nearly anywhere. Over a camp stove, on the barbeque, on your car engine, using a magnifying glass in the sun. Anywhere you can boil water, you can poach an egg. The possibilities are endless!