August 6, 2010

Poached Eggs

poachedeggs
Of the 20 laying hens we are raising and keeping, 11 of them are consistently laying an egg a day. Do the math, that is about 7 dozen eggs a week. Once school starts, the girls are going to be selling these eggs to neighbors and friends for their college accounts, but for the next couple of weeks, we are doing our best to give away the “mother load” of eggs we are accumulating.

In order to keep up with the demand, we are eating a lot of eggs. No matter how many ways I try eggs, poached is my all time favorite.

Here is how I cook my favorite egg:

In a shallow pan bring water and a tablespoon of apple cider vinegar to a boil, turn down to simmer and gently slide the egg into the water. With a slotted spoon, carefully fold over the edges of the egg and cook to desired center. I like medium which only takes about 90 seconds.

When done, place egg on piece of toast and salt and pepper.

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