With springtime come food cravings and cooking techniques that leave winter behind. Eggs are plentiful and shout light fare and warm days ahead. Delicious over steamed vegetables, fresh garden greens or buttery toast… poached eggs satiate both the stomach and the palate. Easy to make in no time at all… enjoy them with breakfast, lunch, snack or supper.
Poach… to barely simmer in a small amount of liquid.
Use room temperature, pasture-raised farm fresh eggs. Bring a small pot of water to a boil and then lower heat source to hardly a simmer. Add a shot of vinegar. One at a time, break the eggs into a small bowl and then gently lower them into the simmering water. Cover pot with a lid. Cook to desired doneness… 3-4 minutes for runny yolks. Remove eggs from water with a slotted spoon and drain.