Thanks to my CSA share, eggs have been playing quite the starring role in my life over the past few weeks.
When I buy eggs from the grocery store, I have no problem letting them hang out in my fridge for several weeks as I slowly work my way through them. (These eggs lasted me for six weeks!) With these fresh eggs, however, I’ve been feeling the pressure to use them while still at their peak!
My dad always told me: when in doubt, boil water … so that’s what I’ve been doing with these eggs! It doesn’t hurt that my favorite way to eat an egg is poached 😀
Ellie recently asked me how I poach my eggs. I actually have an excellent Revere-ware pan with six egg poaching cups that used to belong to my grandma … but the truth is that I prefer free-style poaching because I love the wispy bits of egg white that form. I boil a bunch of water in a saucepan and then crack the egg right into it:
I like my eggs “hard-poached” and not runny (Brandi and Olivia are probably experiencing a succession of massive heart attacks at that statement), so I usually let them cook for about 8 minutes. Sometimes I turn the heat down and cover the pot, and sometimes I just let it boil uncovered the whole way through. I guess it depends on my mood.
And a sampling of my poach egg perfection over the past week …
On half of a toasted sandwich thin with three-leaf pesto, all over 1/2 cup of habichuelas I rescued from the work fridge during the weekly clean-out last Friday:
Somehow, I always end up arranging my food in circles of decreasing size. I wonder if this is a habit I’ve developed to facilitate photography for the blog? I don’t think I used to do this!
I topped the poached egg stack with freshly ground black pepper, freshly ground coriander, and homemade grated parmesan.
The absolute perfect internal texture for me:
On the side, I had a teeny teeny bite of lasagna that I also rescued from the work fridge on Friday!
Poached egg on a sandwich thin, round 2 (with my CSA bok choy blossom centerpiece!):
This time around, I spread the toast with the pesto and 1/8 of a mashed avocado, mmmmmmm:
I could stare at avocado all day long …
One of the beauties of free-style poaching, this yolk decided it wanted to sit on top in a giant ball:
Again, internal perfection:
I can’t stop with the photos!
In the overnight mix of oats, I combined 1/4 cup Scottish oats, 1/4 cup unsweetened soymilk, 1/4 cup plain yogurt, chili powder, cayenne pepper, cumin, coriander, oregano, coarse sea salt, a drizzle of my mom’s homemade herb-infused olive oil, and steamed spinach:
In the morning, I topped the oats with another fun free-style poached egg shape, 1/8 avocado, freshly ground coriander, and freshly grated homemade parm:
These oats were amaaaaaaaaazing — Vani, you’re a genius! — and I’ve been eating them for breakfast all week:
(That’s not a runny yolk! It just shifted in the course of photographic manipulation.)
OK, time for work and then more paper-writing all night long. This paper is due tomorrow, and I’m keeping my fingers crossed that I can get it done! I miss sleeping, and you don’t even want to know what’s happened to my eating habits with all of this late-night work … but I’m hoping everything can get back to normal by the weekend for a little reprieve before summer session 2 starts next Tuesday!
Do you eat eggs? Why or why not? If you do eat eggs, what is your favorite egg style?