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Friday, April 6, 2012

An Eggciting breakfast that is out of the shell!













Living with a discriminating palate?  Can you tell distinct differences in the freshness of foods that you prepare?  Try opting for free-range eggs with your breakfast menu.  Chickens that are allowed to roam freely have a more varied, natural diet than those that are raised in a "chicken house".  In the country, it is easy to find someone that can sell you fresh eggs if you don't raise your own chickens.  In addition to tasting better than  regular store bought eggs, they tend to have less cholesterol and fat with more vitamins and omega-3 fatty acids.

If you want to experience the richness of a free-range egg, you may want to try a "poached approach". To poach an egg, first crack into a small container. Then gently slide egg into simmering water that has been previously salted and conditioned with a little white vinegar.  The vinegar added to the water makes the white cook faster, preventing it from separating.  Keep the water at 160 degrees and allow egg to cook between 2 to 4 minutes. The cooking time determines how well done the egg will be. Remove from water and let it rest on a paper towel.

The simpleness of the poached egg will allow you to delight in all the flavors of the yolk.  The free-range egg can "make or break" the dish.




2 comments:

Anonymous said...

The way you cooked the egg reminds me of when my mother puts an egg in chicken soup while it's cooking.
Great post again, keep it going!

Anonymous said...

The way you cooked the egg reminds me of when my mother puts an egg in chicken soup while it's cooking.
Great post again, keep it going!

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