in a blue bowl.
In cooking, as it is in life, even the simplest things require a certain technique.
When poaching eggs, pan size counts. A seven-or-eight-inch frying pan, filled halfway with simmering water, cooks two to four fresh eggs perfectly, without allowing the eggs to drift and lose their shape.
Early this morning I walked down to the Home Farm. The Rhode Island Reds, those little darlings, had laid their treasures.
No Fabergé egg of gold could possible match the pleasure of eating a perfectly freshly, perfectly poached egg.
Deep, golden yolks
surrounded by a border of white.
A sprinkle of fine sea salt.
A grind of black pepper.
The perfect breakfast.