John’s Garden Chicks blog 13
Road testing poached eggs for breakfast

Laying chicks and eggs for breakfast is a match made in heaven.
Backyard garden chickens lay the freshest and tastiest eggs.
They turn into sublime breakfast.

Eggs have been rehabilitated by scientists and nutritionists.

The latest voice is from medical doctor, scientist and health guru Michael Mosley in his The Clever Guts Diet 2017. He is committed to research, further investigation and then testing that research that I rate him as believable.
He not only gives eggs a tick, he eats them most days.
Having lived through several decades my nutritionalist trust is somewhat eroded. Dr. Rosemary Stanton is a refreshing exception, she seems on the ball.
For the rest;
Oats were useless then a wonder grain.
Ditto for potatoes boom to bust to boom to bust again, and soy beans were once going to save the world … I could go on.

Eggs have some cholesterol, but consuming eggs categorically does not raise cholesterol in humans. The Clever Guts Diet 2017.

Now in part compensation to my family’s many trials—some related to softly singing and humming as a part of my early rising routine—I do hot breakfast for all comers.

So my frequently requested seafood and herb omelettes are a cause for modest pride.

I rate the poached egg with scrambled as my favorites.
Poached eggs have been big in mystique, with salt and vinegar, counter rotating swirled egg and a good depth of boiling water used to give me 80% success.
What happened was that I sometimes ate the failures, as my own humble pie, and I would rather have eat the successes others had.
The elusive 100% success rate is now achievable since Heston Bluementhal let the egg out of the shell.

Heston emphasized freshness and keeping the temperature under boiling (100 degrees Centigrade), at just over 80 degrees. The key difference is in cooking slowly, then the cooking process stops as soon as they are removed from the water, and secondly a china plate on the bottom to stop the omelettes sticking. And perhaps thirdly ramekins. But I have tweaked Heston and others, for my own kitchen needs.

• A deep saucepan with about 80mm depth of water ‘just off the boil’. This is when the bubbles are very small and not coming to the surface. The water is salted (a pinch for me is ¼ teaspoon) and has a teaspoon of apple cider vinegar. No plate.

• As I need to batch six eggs, I break fresh eggs straight from the fridge into half a dozen tea cups. (Unlike Heston’s mum, my mother ran out of ramekins in the middle of last century.)

A fresh egg is one that, when broken onto a plate, sits up on its white and this does happen with two-week-old eggs. With older eggs the white breaks down quickly and is not as attached to the yolk, so of course I use freshest possible. But I even older eggs stick together in this method.

• When I am ready, and have the toast going, I tip the egg from the cup into wire mesh strainer. We still have one of those. The egg is slid onto the edge of a wire strainer for only a few seconds, even for older eggs, as the greater surface area drains off the watery whites into a bowl.
• Most of the white, and all the yolk stays on top. With day old fresh eggs 95% or more of the white is kept above, and with week old eggs up to 80% of the white is kept.
• Then I float the omelette off the edge into swirling water. And add the next, and so on.
• A wooden spatula keeps the poached eggs moving and not sticking to the bottom.
• At 3 minutes and 30 seconds I fish them all out with a slotted spoon.
• The poached eggs will be fairly firm, with soft centres, easily tested for the desirable bounce, with a finger push.
• They must all be taken out at once. The key is to drop them below 80 degrees immediately or they will continue to cook, which is bad, as everyone in my family wants soft poached eggs.

The perfect poached egg is a great reason to keep garden chicks.