How To Poach An Egg

• Poached eggs are versatile and can be served in many ways. On top of chopped avocado, roasted veggies etc… They also pair beautifully with dishes like Eggs Benedict or a classic French Lyonnaise salad.
  

How Do I Choose Eggs?

• When it comes to serving eggs as a main dish, using the freshest farm-raised eggs is key to ensuring a delicious and flavorful outcome. The quality of the eggs you use can truly make a difference in the final dish, elevating the flavors and textures to a whole new level. Fresh eggs not only have a more vibrant color, but they also boast a richer taste and creamier texture compared to their store-bought counterparts. Choosing farm-raised eggs means you are getting eggs that are laid by chickens that are allowed to roam freely, eating a natural diet that results in eggs with superior flavor and nutritional value.
  

How To Poach An Egg

• To poach an egg like a pro, start by bringing a pot of water to a simmer. You can add a splash of vinegar to the water, which helps the egg white to coagulate faster. No salt! – it will just produce the opposite effect. Then, crack a fresh egg into a small bowl or ramekin. Create a whirlpool in the simmering water by stirring it with a whisk. This will help the egg white wrap around the yolk for a neater shape.
  
• Carefully slide the egg into the center of the whirlpool and let it cook for about 3-4 minutes for a soft yolk or longer for a firmer yolk.
  
• Once the egg is cooked to your desired doneness, remove it from the water with a slotted spoon and transfer into a bowl of ice water. Grab poached eggs and trim any ragged edges for a cleaner presentation. Poached eggs can be prepared in advance and kept on tray lined with paper towels for up to 48 hours.
  
• When ready to serve, plunge chilled poached eggs in boiling water for 30 seconds. Season with salt and pepper.
  
• Poached egg on cooked zucchini brunoise seasoned with Parmigiano-Reggiano and Persillade. Bon appétit!