y’all ~ i just discovered the easiest, most fool-proof way to make poached eggs!
i wasn’t even out of bed yet, messing around on some cooking website, and there it was…
poached eggs from FROZEN EGGS!!!! “what the…are you kidding me? no way…”
i had to try it. so i took my last two farm-fresh eggs (thanks to my friends kate and anna, and their sweet little chickens). i popped them in an ice cube tray, covered them, and froze them overnight. this morning, i boiled some water with a little bit of white vinegar, as i already knew to do from previous poached egg-making excursions, and dropped the frozen egg-cubes into the water.
boiled for 5 minutes.
sat and watched the eggs and worried.
answered a few e-mails…
made some ezekiel bread toast with butter.
then pulled the eggs out with a slotted spoon and onto a paper towel to dry. dried off the top a little, too.
i placed the eggs atop the toast and sprinkled with kosher salt, fresh black cracked pepper, and some fresh dill.
that was too easy!
i poached them a little too long ~ 5 minutes is truly all it takes.
but i like them more gelatinous than runny. super creamy this way.
the genius website where i found this trick (i’m sad to report that i cannot remember which site) touted this method as a great way to serve a lot of people quickly for brunch or breakfast. so they put an egg in every ice cube holder and popped them all out at once in a large pot of water (on a slow, gentle boil). BRILLIANT!
i would probably do 6 first, then the rest. just in case…
gonna do this for sure at my next brunch!!!
it’s also a great way to store your eggs ~ i didn’t know you could freeze them!