Choosing the right eggs do matter when cooking and baking. For instance when baking, use eggs that are not prime. However, when cooking eggs such as poached, sunny side up, fried, omelet, hard boiled, and making sauces, custards, ice cream, and so on, use the best and freshest eggs available such as organic free range or pasture-raised. Healthy hens produces healthier and more nutritious eggs. Those eggs produce a richer, orange tone, while the regular eggs have a bright yellow hue 🐣
Here is a smart keep in shape approach to poach eggs. Immerse eggs in boiling water and vinegar for 10/15 seconds. Crack each egg in separate container. Make a swirl and drop egg in and cook in poaching temperature meaning water should not boil. Cook for 3 to 4 min depending on the size. Plunge poached eggs in ice water. Trim off excess coagulated egg white and reserve on paper towel.
Coat eggs in flour, then eggs and bread crumbs. Do it twice if necessary. In a frying pan, melt butter and fry eggs on both sides until golden brown. Season with salt and pepper. Enjoy!