Spring Forage: From Our Own Hen Eggs to Perfectly Poached Delights

With  the addition of our Gaia chickens, we have been able to harvest our very own fresh hen eggs each day. This is an exciting development for the Gaia culinary team, as fresh eggs are a kitchen staple. Eggs are a very versatile and nutritious ingredient very high in protein, essential in baking, quick to cook and great at any time of the day for a snack or meal.Poaching is a popular way to prepare and serve eggs. This method is simple and foolproof, and you can serve them with so many different accompaniments


Poached Eggs Serves 2

When poaching eggs, it is important to use the freshest eggs possible, as the whites will be
firmer and hold to the yolk. To check how fresh an egg is, place it in cold water. Fresh eggs
will sink and stay horizontal and the older the egg is, the more it will start to float. Add a little
white vinegar (30ml per litre) to the poaching water, as this will help set the proteins, keeping
the egg white from spreading too much when slipped into the water. Also using a cold egg
straight from the fridge will help keep the egg compact (If they are not fresh) but cooking
time will be a little longer. This method will result (hopefully!) in fully cooked whites and
completely runny yolks. Six minutes of cooking time will give you firm yolks,
so you can remove eggs any time in this time frame, depending on your preference.


2- 4 (depending on portion size) Fresh, 60grams organic free range chicken eggs, room


  • Fill a medium-sized pot (approximately 45 litres) with 20cm water, adding a splash of white vinegar and bring to a steady 98- 99 degrees (check with thermometer). The water will have steady movement and bubbles rising from the bottom of the pot and be almost at a rapid boil.
  • Crack eggs into a small bowl or ramekin, being careful not to break the yolks.
  • Moving quickly, gently slide the eggs into the water, dropping each egg into a different part
    of the pot as you go. This will prevent the eggs from clumping together as they cool. Using a timer, leave eggs in water for three minutes.
  • Turn off the heat and leave the eggs in the water for another 20 seconds.
  • Gently remove eggs with a slotted spoon and place on a tea towel-lined tray to drain excess
    water. Serve with toasted bread of your choice and sides. E.g.: avocado, wilted spinach,
    parmesan, chilli and lemon