One of the best things about having chooks is that they don’t mind working on a Sunday. Instead of lamenting the fact that you forgot to pick up some eggs at the supermarket and can’t make brekkie because the shops are now closed, you can go and collect a few eggs for your breakfast via the backyard, made fresh that morning just for you. Chooks rock!
I haven’t had a poached egg in ages, and these were cooked to my idea of perfection. Not too runny, but not too dry, and topped with a light sprinkling of smoked paprika. The bacon was slow-cooked in the pan on a medium heat until crispy. The bread is from a loaf of wholewheat, linseed and treacle sourdough we made yesterday – sliced, toasted and spread with butter. Yum!
A few good tricks that we employ when making poached eggs follow…
Boil the kettle and pour enough water in to a small saucepan to fill 1/3 to 1/2 way. Add 1 teaspoon of vinegar and swirl in with a fork. Bring the water to a medium simmer. Swirl the water with a fork – i.e. moving it round and round – and crack an egg in to the swirl. Repeat for as many eggs as you need cooked. When base of egg is set, carefully separate eggs with a spatula so they sit in the water independently. Spoon the water over the top of each egg with the spatula until cooked to your preferred firmness. To serve, carefully scoop an egg at a time on to the spatula and rest for a few seconds to drain, before transferring to your toast.
The biggest rule when it comes to poaching eggs, though, is to use the freshest eggs you can find. A fresh egg has a firm, gluey white. The older an egg is, the more watery the whites become. When we used to buy supermarket eggs we’d often find that poaching eggs left us with a a pot full of broken up whites and some lone yolks floating around. This isn’t necessarily a sign that you’ve done something wrong – it can in fact be a clue that your eggs aren’t fresh enough. If you find that this happens to you, it might be wiser to just boil your remaining eggs, shell-on. Or, of course, you could just scramble or fry them.