Eggs-traordinary Easter Eggs!

The winner so far …
Local farm fresh chicken eggs … poached!
Such a beautiful little pillow! 
This is how I make poached eggs
You will need … patience and ..
deep pot
medium to large slotted spoon
fresh filtered water
2 Tbs white vinegar
farm fresh eggs – chicken or duck
Fill the deep pot just above half way.
Bring the pot of water to a boil, reduce heat to a simmer.
Add the vinegar and carefully
break an egg into a bowl, this way if you break the yolk it won’t mess up the water in the pot,
then add the egg, to the hot water.
Let the egg drop to the bottom and as it slowly starts to form the white edges
use a slotted spoon to wrap the whites around the yolk.
The egg should rise as it cooks.  The egg is ready, approximately 1-2 minutes,
when the egg is floating and the whites are not translucent.
You can add an additional egg to the one in the pot
but I would wait until the white starts to form on the first one so they don’t stick together.
I don’t like to poach more than 2 eggs at a time.
You can put them in cold, iced water in a bowl if you are trying to make a bunch for a family brunch.  If you do this you will just need to warm them in the hot water.
Take the slotted spoon, carefully scoop the egg out of the iced water and gently put into the hot water for 1-2 seconds. Take them out with the slotted spoon and serve!
Toast some of your favorite Gluten Free bread, and butter or non-dairy butter and place the egg on top!
I sprinkle Matiz Smoked Sea Salt on top and some fresh ground black pepper.
Then I pierce the top to make sure that the  …
egg-splosive gooey mess …
egg-sactly goes all over every bite …
eggs-traordinary!
That’s all … yolks!
Hoppy Easter!
Lisa

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