stock-photo-42503646-organic-eggs         EGGS …Do The Fresh Test

         Drop an egg into water.  If it sinks. it’s fresh. If it stays submerged with its wide end up-it’s older but good for most uses.  If it floats….toss it!

Poached Eggs

Serves 2

  • Pour 1/2 cup white vinegar into each of 2 bowls.  Crack 1 egg into each bowl being careful you don’t break the yolk.  Let stand for 5 minutes.
  • Meanwhile, bring a medium saucepan of water to a boil over medium-high heat.  Using a whisk, vigorously swirl the water until a vortex forms in the center.  Carefully slide 1 egg with the vinegar into the vortex and continue to gently swirl the water with the whisk around the edges of the pan until it returns to a boil.
  • The egg white should wrap tightly around the yolk, forming an oval shape.  As soon as the water returns to a boil, reduce the heat to medium and gently simmer. Frequently continue to gently swirl the water for 2 minutes.
  • Using a slotted spoon, lift the egg from the water and place on paper towels to blot any water.
  • Season with S&P and repeat with the other egg.

Serve over buttered toast or any of the following suggestions:

  • Toss cooked Angel Hair pasta with extra virgin olive oil, herbs and Parmesan cheese, then add a poached egg on top.  The runny egg yolk will create a delicious creamy sauce.
  • Start with quick grits, add grated cheddar cheese and chopped scallions.  Stir a poached egg in and enjoy.
  • Start with a salad of simple greens or Romaine lettuce and a “mustardy” vinaigrette. Top it with a warm poached egg and some crispy crumbled bacon.  Yum
  • Reheat leftover spaghetti sauce and nestle a poached egg in the bowl and serve with garlic bread.


1 comment to Breakfast

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>