Eggs Eggs Eggs

We have three lovely Isa Browns who are back laying eggs for us each day – if the black crow doesn’t get them! They are part of the family now, although regular care for them waxes and wanes.

Needless to say eggs feature on the menu quite often and as a family we love eggs for breakfast. But the amazing thing about using our very own eggs to simply poach for breakfast with homemade sourdough or a crusty white loaf, is simply how bright, perky and fresh they are. Really. Amazing.

If you have poached eggs before and had them collapse or spread in the warm pan of water then the eggs you have used are far from fresh.

My 5 tips for great poaching:

  1. Use the freshest eggs you can get your hands on
  2. Use a deep pan of water
  3. A good shlock of white vinegar helps to “set” the eggs  when they enter the water
  4. Create that famous whirlpool with your spoon before gently pouring the eggs into the pan
  5. Use a slotted spoon to retrieve the egg – nothing worse than wet sloppy eggs!
One of the breakfast dishes we all enjoy is poached eggs with a crunchy, fresh salsa. This may contain finely chopped celery, red capsicum chilli, salad onion, garlic, olive oil, sea salt, pepper, basil, parsley, coriander, red wine vinegar, a dash of lime juice or palm sugar. Experiment to achieve that balance between spice, sweet and sour. Combine all ingredients and serve on top of your egg.
This may be me longing for something Asian inspired at breakfast time.
Enjoy.
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