After the astounding thrill of the First Egg last Friday, the Girls have been producing eggs with charming regularity. Since Friday, we’ve collected nine eggs.
That’s very nearly our first dozen – or would be if we hadn’t been eating them as quickly as they land in the laying box. On Sunday morning, while Adele and Willem were still here, I got to share the discovery of eggs with a very happy little boy. Willem joined me in the egg collecting expedition and was, I think it’s safe to say, pretty damn thrilled. We poached the first two eggs and Sean, Adele and I ate them. Will was off somewhere doing whatever it is six year old boys do, once the thrill of actually finding eggs was over.
They poached beautifully. I’m not usually a very good poacher. I find it a vaguely stressful kitchen experience, partly because i’m fussy about how runny I want them to be (ie very) and partly because once you are doing more than two of them, it becomes something of a logistical nightmare. But these ones were perfect on buttered Italian bread. We all stood in the kitchen spooning delicate little mouthfuls with complete joy. Getting to share my first eggs was about as good as it gets.
Are you a good poacher? Do you get it right? Or do you stress and panic like I do? I’ll tell you what I did differently this time. It was a simple change to my usual method and one I made on purely aesthetic grounds, but it seemed to work!
Normally, when I poach, I use (for reasons completely unknown to me) a great, wide frying pan. When the moment comes to create a whirlpool in the middle of the simmering bath (yes, a whirlpool, doesn’t everyone do that? I don’t remember where I learned that) it takes ages normally to get the whirlpool doing its thing properly. It’s never very satisfactory for me.
What turned out to be an aesthetic choice turned out to be smart because making the whirpool in the pot of simmering water was so much easier with a smaller surface area. I put in a little vinegar as per normal and the pretty little eggs slid in, holding their shape perfectly as they cooked.
The result was wonderful. The eggs were tasty, definitely eggy and delicious. And in the process I learned something about the gentle art of poaching eggs.
I’ve said it before and I’ll say it again. I think I’m going to be a very happy Chicken Keeper. Would you believe I’m already dreaming of adding to the family?