Dark Red Norlands and Poached Eggs
Last night we dug up our early potatoes, the dark red Norland, and they turned out very well. we got roughly 10 lbs and will eat the small ones tonight with salted butter and poached eggs.
No idea how to make poached eggs ? Here is how (plan 2 eggs per person):
- Fill medium size skillet with water, 3 inches high. Skillet should have a lid
- Set heat on high, bring water to a boil
- Crack eggs individually in small containers (cups, for example)
- When water boils, add 1 tbsp of plain vinegar and some salt to the water
- Let the eggs slide into the water by lowering the lip of the egg-cup 1/2 inch below the water surface and then tilt to let the egg slide out, put lid back on quickly and shut off the heat
- Let sit for 3 minutes for medium-firm yolks
- Remove lid, take out poached eggs. If you don’t like the taste of vinegar on them, put them in a bowl of cold water first to stop the cooking process and wash off the vinegar
- Enjoy with buttered toast or, like we will, with wonderful new dark red Norland potatoes.
