HOW TO POACH AN EGG …. perfectly!!

 

Brown eggs

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.

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