They tell me that spring is here despite the low temperatures and cold wind. This means Easter is just around the corner. Do you remember our sweet little peeps from this time last year? Now those puff balls are full grown, fat and sassy hens. They have free run of the place and in return for their attitude, we take the most delicious rich and golden eggs. We also get to watch them as they go about their business of scratching, pecking, flapping and squawking. These girls are busy all day long. I love watching them enjoy their dirt baths in the late afternoon sun; they look like soft feathery puddles.
Today I will share with you how to poach this treasure so that you may enjoy the silky richness of a good egg. Go to your local source for fresh eggs such as the farmer's market for best results.
You will need:
fresh, refrigerated eggs
small bowl or ramekin
small pot of water (3-4 inches of water) with a lid
salt and pepper to taste
Bring the water to a gentle boil. (This means that it will have small bubbles.) Crack one egg into the ramekin, being careful not to break the yolk. Use the slotted spoon to stir around the edges of your pot of water in a circular motion to create a whirlpool. Take the spoon out of the water and lower the ramekin sideways until it's touching the center of the whirlpool to slide the egg gently into the water. You may gently stir the whirlpool back to life or just leave it as is. The purpose of the whirlpool is to keep the egg in place so that the white doesn't float all around the pot. We are aiming for a little package, not bits of egg all over the place. Place the lid on the pot and remove it from the heat. Set the timer for 5 minutes and leave it alone. If you look at your egg, it may look a little iffy, like a bunch of white stuff foaming in the water. Don't worry about it. When the timer dings, take the egg out with a slotted spoon and place it on paper towels. That's it!
The poached egg should look like a little pillow when it's done. If you like your eggs well done, set the timer for 10 minutes. My son enjoyed his prepared this way and ate it as though it had been hardboiled. We enjoyed our eggs on some fresh pita sandwiches. The pita was stuffed with a mixture of chopped sweet red and yellow peppers, cherry tomatoes, kalamata olives and feta cheese. The hot egg was placed on top, then broken so that the yolk mixed with the fresh bread and cruchy veggies. Don't forget to sprinkle some salt on top.
"How can you whip cream without whips? Whipped cream isn't whipped cream at all unless it's been whipped with whips. Just as a poached egg isn't a poached egg unless it's been stolen from the woods in the dead of night!" - Mr. Wonka (Charlie and the Chocolate Factory by Roald Dahl)