In April, we got 6 baby chicks. The other day, we got our first little egg! It was just a bit smaller than a tablespoon in size and about the cutest egg I’ve ever seen. One of my favorite ways to enjoy fresh eggs is poached and plopped on a salad of fresh greens, especially arugula. It makes for a quick and easy lunch. YUM!
Mix a couple handfuls of fresh arugula with sea salt, fresh ground pepper, good olive oil and white wine vinegar. Poach your egg. While it’s still warm, add it to the salad and dust with a bit of salt and pepper. Cut it open and enjoy with sparkling water.
How to Poach and Egg
Simmer a few inches of water in a pot. Add a few splashes of white vinegar (this helps hold the egg together when you put it in). Crack your egg open into a small dish. This will make it a lot easier to put in the water. You can do it directly from the shell but I think it’s a lot harder. Once the water is simmering, take a spoon or spatula and create a whirlpool in the water. Gently place the egg in the center. The spinning should help the egg stay together. If it still separates, you can use your spoon to push the whites gently back toward the yoke. The egg will take anywhere from 3-5 minutes to poach, depending on the size. I think this tiny one actually took about 2 minutes, but most eggs are bigger! To tell if it’s done, you can use a slotted spoon to take it out and gently touch the top (you can also do this in the water with your spoon). You want a bit of a jiggle, and you want the whites to be white, not transparent. Poached eggs are good on so many thing and as our chickens lay more we’ll be making them in many ways in The Rainy Kitchen. Stay tuned!